Chef's Recipe

1 Make sure all the mussels are bearded.

2 Put into a heated pan 25grms of butter and 1 finely diced shallot, cook until shallots are soft.

3 Add a glass of dry white wine and add 800grms mussels and cover with a lid, steam until mussels open fully.

4 Remove mussels and place in a covered bowl.

5 Add 250 ml cream to wine and mussel stock and reduce until thick.

6 salt and pepper sauce to taste add mussels and serve

or you could come to Les Mirabelles and just enjoy!

Bon Appetit 

Guy Baxter Chef