Moules marinere
Ingredients
1.5kg bag of mussels (de-bearded and washed)
1tbsp olive oil
2 shallots, diced
175 ml white wine
Salt and pepper
Small bunch of parsley, chopped
100ml whipping cream
PRE-HEAT a large pan and add the olive oil.
Add the shallots and lightly cook.
Add the mussels and white wine.
Gently cook and allow the mussels to open.
Those that do not open discard as they are not edible.
Finish with the cream and parsley and season to taste.
Serve on a bed of tagliatelle or with garlic bread.
The full article contains 94 words and appears in Bridlington Gazette & Heral newspaper.
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Last Updated:
26 February 2008 3:34 PM
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Source:
Bridlington Gazette & Heral
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Location:
Bridlington
