• This dish is very simple yet extremely tasty, and the addition of crème fraîche gives it extra body and texture. 

    Moules marinières

    Serves: Serves 6 as a starter
    Total Time: 30 mins

    Ingredients

    • 50ml butter
    • 1 onion, chopped
    • 1 celery stick, chopped
    • 4 garlic cloves, finely chopped
    • 500ml white wine
    • 3 bay leaves
    • 2 fresh thyme sprigs
    • 1kg mussels, scrubbed
    • salt and freshly ground black pepper, to taste
    • 120ml fresh cream
    • 120ml crème fraîche
    • 50ml fresh flat-leaf parsley, finely chopped

    Instructions

    1

    Melt the butter in a large frying pan and cook the onion, celery and garlic, stirring occasionally until the onion has browned.

    2

    Add the wine, bay leaves and thyme, and bring to the boil. Add the mussels and cover tightly. Simmer over low heat for about 3 minutes, shaking the pan from time to time. Discard any mussels that do not open.

    3

    Lift the mussels out of the pan and set aside, keeping them warm until needed.

    4

    Strain the liquid into a clean pot, season and bring to the boil. Add the cream and crème fraîche, and reheat the sauce without boiling. Season well.

    5

    Put the mussels into bowls, pour the sauce over and sprinkle with parsley. Serve with crusty bread.

    Imka Webb
    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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