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Moules marinieres

Clodagh McKenna from Market Kitchen
Clodagh Mckenna shows the simplest recipes can be the best with her steamed mussels in a scented cream sauce

Moules marinieres

Method

1. Put the mussels in cold water and discard any broken ones or ones that do not close tightly when submerged.

2. Heat the butter in a heavy pan for which you have a tight fitting lid. Add the shallots and garlic and cook until soft but not coloured.

3. Add the mussels and sprinkle with the thyme. Pour over the wine and turn up the heat. Clamp on the lid and steam the mussels for 2-3 minutes. The mussels are cooked once they are opened, any that have not opened should be discarded.

4. Add the cream and cook for a further 30 seconds. Sprinkle with the parsley and serve with crusty bread.

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Serves: 2

Prep: 10 min
Cook: 5 min

Ingredients
1kg mussels, cleaned and de-bearded
1 large knob of Butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs Thyme, chopped
150ml White wine
150ml double cream
1 small bunch flat-leaf parsley, chopped
crusty bread, to serve