Moules marinières

Serves: 4

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Total Time: 30

Prep Time: 20

Cook Time: 10

• 1.75 kilogram(s) mussels
• 2  garlic cloves, finely chopped
• 2  shallots, finely chopped
• 15 gram(s) (1/2oz) butter
• 1  bouquet garni of parsley, thyme and bay leaves
• 100 ml dry white wine
• 250 ml double cream
• 1 large pinch of saffron threads
• 1 handful parsley leaves, coarsely chopped

Method

1. Wash the mussels under cold, running water. Discard any that are open. Pull out the beards, knock off any barnacles and rinse again.
2. Soften the garlic and shallots in butter with the bouquet garni, in a huge pan. Add the mussels, wine, cream and saffron. Turn up heat, then cover and steam the mussels for 3-4 minutes until they open. Shake the pan every now and then.
3. Remove the herbs, add chopped parsley, spoon into four warmed bowls and serve with crusty bread.
4. Food styling and recipes by Sunil Vijajakar; photography by Peter Cassidy

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