Make magnificent Moules for a fresh summer dish!

Although some would argue the dish originated outside of France there’s no doubting the popularity of Moules in France. One of the most important side dishes is also of course FRENCH fries! A popular dish in summer, best made using fresh seafood learn how to make this classic dish!
Ingredients

For 4 to 6 people
1.75kg mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g butter
A bouquet garni of parsley, thyme and bay leaves
100ml dry white wine or cider
120ml double cream
Handful of parsley leaves, coarsley chopped

Method

Step 1: Wash the mussels thoroughly under cold water. Throw away any open mussels that do not close when lightly squeezed.

Step 2: Remove any fibres from the tightly closed shells. Also remove barnacles. Once more rinse the mussels to get rid on any small pieces of shells.

Step 3: Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels. The pan should only be half full.

Step 4: Now put in your mussels. Add the wine or cider and turn up the heat. Cover them and steam them open in their own juices for 3-4 minutes. Move the pan around occasionally so they are heated evenly.

Step 5: Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Step 6: Spoon into four large warmed bowls and serve with a side of French fries.

Bon appétit!