Moules mariniere

Serves: 4

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Total Time: 25

Prep Time: 15

Cook Time: 10

• 2.8kg mussels
• 300  fish stock
• 200  white wine
• 400  double cream
• 1  white onion, sliced
• 2 clove(s) garlic, crushed
• chopped parsley, to garnish

Method

1. Wash the mussels and pull off the beards. Discard any that are fully or partially open and which don't close when pushed.
2. Heat a heavy-bottomed pan for 5 minutes until piping hot. Put the mussels in the pan with the fish stock and white wine, and cover immediately with a lid. Steam for 3 minutes until the mussels open.
3. Add the cream, onion and garlic, and bring to the boil. Take off the heat. Garnish with parsley and serve with bread or chips. by David Whiteside of the East Beach Café, eastbeachcafe.co.uk

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