Moules marinière with cream, garlic and parsley

Fruit and vegetables

1 garlic clove, finely chopped
2 shallots, finely chopped
handful of parsley leaves, roughly chopped

Dairy, eggs and chilled

15g/½oz butter
120ml/4fl oz double cream

Meat, fish and poultry

1.75kg/4lb mussels

Other

a bouquet garni of parsley, thyme and bay leaves
100ml/3½fl oz dry white wine or cider
crusty bread, to serve

Back to recipe