Moules Marinière

Cooking time: 25 mins

Serves: 4

Ingredients

- 1 White Onion (finely chopped)

- 1tbsp Butter

- 2 Bay leaves

- 8 sprigs Thyme

- 1.8kg Mussels cleaned and beards removed

- 100g White Wine, dry

- 2 tbsp Parsley (chopped roughly)

- 30ml Whipping Cream

- Salt & Pepper (to taste)

- 2 Lemons

Method

- Wash the mussels in cold running water and drain.

- In a large saucepan (with a lid), cook the onion, bay leaves, and thyme on medium heat in the butter for 2-3 mins until the onion is translucent. Turn the heat up slightly, Add the mussels and white wine, then cover with a lid and cook for 4 – 5 minutes until the mussels open. Give the pan a shake occasionally, but do not remove the lid. We want to keep the steam inside the pan to cook the mussels during that 4-5mins.

- Once cooked, add the whipping cream, chopped parsley, a big pinch of salt & pepper, and the juice of 1 lemon, then stir well.

- Serve in a large dish with a wedge of lemon per person. Give finger bowls to your guests for the shells, and lots of good French bread to mop up the wonderful sauce… Enjoy!