SEAFOOD

 

SERVES  4
 
There must be many ways of preparing Moules Mariniere we have eaten this many times in Brittany, France, and here is perhaps the simplest.  You will notice you have to open a whole bottle of wine and only use one glass with the Moules.

This means you will be forced to drink the rest !  So make sure it is a nice bottle of chilled Muscadet Sur Lie.
 

INGREDIENTS
 


3 lb. (1.5 Kg) Mussels
2 oz (50 g) Unsalted Butter
3 Cloves of Garlic Chopped
1 Heaped Tablespoon of Parsley Chopped (Flat Leaf if Possible)
1 Wine glass of Dry White Wine
French Bread to eat it with

 
 

PREPARATION
 
Wash the mussels in plenty of cold water, scrape off any barnacles and pull off the 'beards'. Discard any mussels which are open and refuse to close when rapped with the edge of your knife.

Put the clean mussels in a large pan with the butter and white wine over quite a high heat, and put a lid on the pan.

As the mussels start to open, throw in the garlic and parsley.

Shake the pan occasionally. The mussels at the bottom of the pan will cook before those at the top.

As Soon as they are all open, serve. Discard any that refuse to open.