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MOULES À LA MARINIÈRE
Preparation time: 15 mins
Cooking time: 10/15 mins
Serves: 4 as a starter
2.25 liters cleaned (beards removed) drained & dried mussels
50g butter
2 chopped garlic cloves
1 finely chopped onion
150ml dry white wine
3 tablespoons double cream
Salt and milled black pepper
1 hand full of chopped parsley to serve
1.In a large bottomed pan melt half the butter and, over a low heat, soften the garlic and onion.
2.Pour in the white wine, and then when it comes to the boil, tip in the mussels.
3.Cover with a lid and leave on a high heat for 5 mins.
4.Remove the lid and lift out the opened mussels, and place them on a warm dish.
5.Keep them warm in a very low heated oven.
6.Throw away any empty shells, and any that have not opened.
7.Strain the cooking liquid through fine muslin, then return to the pan.
8.Simmer to reduce by half, add the cream, and the rest of the butter.
9.Season with the salt and pepper.
10.Pour this sauce over the warmed mussels, and sprinkle on the chopped parsley.
11.Serve in large bowls with warm crusty bread and best butter.
moules a la mariniere,recipe,free,
moules a la mariniere,recipe,free,