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Moules Marinieres
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your meal with exquisite mussel broth.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 8 shallots, finely chopped
  • 4 garlic cloves, crushed
  • 125ml white wine
  • 125ml fish stock
  • 2kg black mussels, scrubbed, debearded
  • 50g butter
  • 40.40 gm thickened cream
  • 125.00 ml coarsely chopped flat-leaf parsley
  • French fries, to serve
  • Crusty bread, to serve
  • Whole-egg mayonnaise, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil. Sauté the shallots until soft, around 3-4 minutes. Add the garlic and cook until aromatic, about 1 minute. Pour in the wine and stock. Reduce heat to low and simmer the sauce, stirring occasionally, until it slightly thickens, around 5 minutes.
  • Place the mussels in the pan and cook covered, shaking occasionally, for 5 minutes until they open and are fully cooked.
  • Strain the mussels, saving the liquid. Keep the mussels warm. Bring the sauce back to a boil and simmer for 2-3 minutes until it reduces by half. Stir in the butter and cream over low heat. Season with salt and pepper.
  • Arrange the mussels in individual bowls and drizzle the sauce on top. Garnish with fresh parsley and enjoy with French fries, crusty bread, and optional mayonnaise on the side.

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