Looking for an easy meal to make this Saturday evening? Try this moules dish… Simple but heart-warming and comforting. Just what you need on a November night. Why not toast some sourdough or slice up some crusty bread and use to mop up the juices.
Use a decent white wine with this recipe and then you can use the rest of the bottle to pair with the meal – we suggest a Muscadet or if you fancy something with a bit more body an Alsace Riesling.
2kg of cleaned mussels
1 clove of garlic
1 tbsp of butter
250ml of dry white wine
200ml double cream
Handful of chopped parsley
Salt, pepper and dried chilli, lemon
Star by dicing and sautéing the shallot, add in the garlic after 2 mins and stir to combine. Cook until just soft, but with no colour.
Next add in the mussels and increase the heat, stir to combine again. Next add in the white wine and place a lid over the pan. Leave for a few minutes shaking the pan occasionally. Check to see in the mussels have opened. If they haven’t leave for a little longer. Finally add the cream, parsley, chilli and a squeeze of lemon and serve with bread.