Ahoy There! Moules Marinières - French Sailor's Mussels

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 2
• 2 1/4 lbs of fresh live mussels (1kg )
• 2 chopped garlic cloves
• 1 finely chopped onion
• 5 fluid ounces dry wine (150ml)
• 2 ounces butter (55 g)
• fresh herb (1 large handful of finely chopped parsley, oregano and tarragon mixed)
• 4 tablespoons cream or 4 tablespoons creme fraiche
• salt and pepper

Recipe

• 1 place the live mussels in fresh water. scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked.
• 2 fry the chopped onion and chopped garlic cloves (over medium heat) in a little butter (or oil) in the biggest saucepan you have. add half of the finely chopped fresh herbs - i have used a mixture of parsley, oregano and tarragon. season with black pepper, wait to season with salt to taste later.
• 3 add the wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. cover the pan and let the mussels steam for about 5 minutes. shake the pan every minute or so to coat the mussels in the liquid.
• 4 take the pan off the heat and add the double cream or creme fraiche; then add of the remaining finely chopped herbs. mix through thoroughly. that's it! enjoy with crusty bread, frites and a chilled wine -- divine!
• 5 nb: discard any mussels that don't open during cooking. (see photos).