Moules Marinière or mussels with a cream sauce

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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