- Serves: 6
- Prep: 30 minutes
- Cook: 15 minutes
- Difficulty: Easy
250ml muscadet or gros plant
4 large shallots
2 cloves of garlic
200ml creme fraîche
4 tbs chopped parsley
2kg will serve up to 6 for a starter, or 2 to 3 as a main course.
Baguette or chips is a must, a bowl of aïoli or mayonnaise a great accompaniment. Making chips at home is straightforward if you have a deep fryer. I currently don’t have one and so make crunchy roast potatoes cut into long wedges (duck fat potato wedges).
- Discard any mussels that are open or don’t close whilst being prepared.
- Wash under running cold water and set aside in a colander.
- In a large pan heat the wine, shallot and garlic until it comes to the boil. Simmer gently for ten minutes or until the shallot is cooked.
- Add a generous seasoning of black pepper and then throw in the mussels, cover and cook for about five minutes or until the majority of mussels have opened.
- Lift them out of the pan with a slotted spoon and transfer them to a bowl. Remove and throw away the stubborn few that refuse to open. Bring the liquid back to the boil and add the creme fraîche.
- Give the mixture a good whisk and return the mussels.
- Add the parsley, stir well and tip the contents into a bowl and serve with good baguette or some freshly made chips.