Moules Marinières

Moules à la Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast.

This dish may not be on our current menu!

4 lbs Mussels
butter
4 shallots; chopped
1/2 litre muscadet
1 heaped tb parsley
salt
Freshly ground black pepper
1 pinch thyme flowers

Clean the mussels thoroughly' before putting them into a large container, filled with cold water. Stir them around, wait 5 minutes and then remove all those that are floating - they are dead.

In your saucepan, melt the butter and gently sweat the shallots without allowing them to take colour. Add the muscadet, the bayleaf, and a touch of salt, be generous with the pepper on the other hand. Bring to the boil and simmer very gently 10 minutes.

Add your mussels, and stir them round until they are all open. Add your parsley at the last minute and serve.

- Le Chef