Moules Mariniere

Ingredients

• 2 kg live mussels
• 3 banana shallots, finely chopped
• 3 garlic cloves, finely chopped
• 300ml dry white wine such as Muscadet or Picpoul
• 60g unsalted butter
• 1 large handful flat-leaf parsley, chopped
• 2 bay leaves
• 3 thyme sprigs
• 100ml double cream (optional)
• Black pepper
• Crusty bread or chips, to serve

Before you cook

• Tip the mussels into a sink of cold water and scrub the shells clean.
• Pull away the wiry beard from any mussel that has one, tugging it towards the hinge.
• Throw out any mussel with a cracked shell, and any open one that stays open after you tap it firmly on the counter.
• Finely chop the shallots, garlic and parsley.

Steps

1. Melt half the butter in your largest lidded pot over medium heat.
2. Add the shallots and cook them for four minutes until soft and translucent.
3. Stir in the garlic, thyme and bay and cook for one minute.
4. Pour in the wine, turn the heat to high, and let it boil for two minutes.
5. Tip in the mussels all at once and clamp on the lid.
6. Cook for three minutes, then grip the lid and give the whole pot a firm shake to move the mussels around.
7. Cook for two minutes more, then lift the lid and check that the shells have opened.
8. Return the lid and give it another minute if a lot of shells are still shut.
9. Lift the mussels into four warm bowls with a slotted spoon, leaving behind any that stayed firmly closed.
10. Whisk the remaining butter into the broth in the pot, along with the cream if you are using it.
11. Season the broth with black pepper and stir in most of the parsley.
12. Pour the broth over the mussels, taking care to leave the last gritty spoonful in the bottom of the pot.
13. Scatter with the remaining parsley and serve straight away with bread or chips.