Mussels are the ultimate fast food. Speedy, simple and so good for you. Accompany them as you wish, with frites or a baguette – either is great for mopping up those delicious juices. I was always told that you should only eat them when there is an ‘r’ in the month so it gives the mussels time to reproduce.
Ingredients
Serves 4
2kg mussels
1 garlic clove, finely chopped
2 shallots/onion, finely chopped
15g butter
A bouquet garni of parsley, thyme and bay leaves
100ml dry white wine or cider
120ml double cream/creme fraiche (you can leave this out if you wish)
A handful of parsley, coarsely chopped
Method
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Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
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Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
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Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels.
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Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
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Remove the bouquet garni, add in the cream/creme fraiche (if using) and chopped parsley and remove from the heat.
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Spoon into four bowls. Discard any mussels that haven’t opened.
Bon Appétit!
