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 is on the current Menu.

4 lbs Mussels
butter
1-2 cloves finely chopped Garlic
4 shallots; chopped
1 large glass dry white wine
200 g double cream
1 heaped tbs parsley
1 heaped tbs chopped chives
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 and garlic without allowing them to take colour. Add the white wine and a touch of salt, but be generous with the pepper on the other hand. Bring to the boil and simmer for 10 mins

Add your mussels, cover with a lid and stir them every now and then until they are all open. Add cream and reduce until the sauce coats the mussels add your parsley and chives at the last minute and serve in a hot bowl.

For the best results, why not come to visit us and try our famous Shetland rope grown mussels.

Bon appetit
- Guy le chef