Moules Marinière or mussels with a cream sauce
A classic French seafood recipe with parsley and garlic
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 1 |
½ kg fresh mussels
250 ml cooking cream
20 gms shallots
10 gms garlic
5 gms parsley
Salt to taste
Pepper to taste
1. Remove the dirt from the shell of the mussel and wash properly with water several times. Ensure that any of the mussels are not open prior to cooking or have broken shells.
2. Heat a pot with cooking oil and then sauté the shallots and garlic. Fry the aromatics until it is golden in colour.
3. Add the mussels, and the fresh cream, salt and pepper and cover the pot for a few minutes, until all the mussels are open and cooked. This should take around 6 minutes.
4. Sprinkle chopped parsley and mix well. Serve with a side of French fries.
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