Here is the recipe
Spiced moules marinières serves 4
Ingredients
2kg live mussels
2 garlic cloves, finely sliced
2 banana shallots (or spring onions), finely chopped
1 celery stick, finely chopped
20ml olive oil
200ml dry white wine, e.g., Muscadet or Chardonnay
1 fresh red chilli, finely chopped
2 handfuls of fresh parsley, finely chopped
juice of 1 lemon
salt and ground black pepper
Method for the spiced moules marinieres
Scrub the mussels with a brush under running cold water, and use a sharp knife to remove the stringy ‘beards’. Discard any mussels that are cracked or open.
In a large saucepan, gently sweat the garlic, shallots and celery in the olive oil for 2 minutes over a low heat. Add the dry white wine and cleaned mussels and shake the pan.
Cover the pan with a lid and continue cooking over a low heat, shaking it from time to time, until all the mussels have opened. Throw away any that remain stubbornly closed.
Add the chilli, parsley and lemon juice to the pan. Increase the heat and bring to the boil. Season to taste with salt and pepper.
Serve the mussels - moules marinieres - in the cooking liquor immediately in shallow soup plates with a spare plate on the side for the shells.
Tip: Add 50ml thick double cream with the chilli, parsley and lemon juice for a smoother, creamier taste.
