Moules Marinières (Mussels in White Wine & Garlic)

Ingredients

For 2 portions

• 🦪 1,500g mussels (raw, in shell)
• 🧅 2 pieces shallots
• 🧄 2 cloves garlic
• 🍷 200ml wine, table, white
• 🧈 30g butter
• 🌿 15g parsley
• 🌿 0.25 Tsp black pepper
• 🍋 1 medium lemon
• 🍞 150g white bread

Method

1. Clean the mussels: rinse in cold water, pull off any stringy "beards" and scrape off barnacles. Tap any open mussels on the counter – throw away any that don't close, and any with cracked shells.
2. Finely chop the shallots and garlic and the parsley.
3. Melt half the butter in a large, wide pan with a lid over medium heat. Soften the shallots and garlic for 3 minutes without browning.
4. Turn the heat to high, pour in the wine and bring to a rolling boil.
5. Tip in the mussels, cover tightly and cook for 4–5 minutes, shaking the pan a couple of times, until the shells have opened.
6. Throw away any mussels that stay closed. Add the remaining butter, the pepper and most of the parsley and toss so the mussels are coated in the buttery juices.
7. Serve straight away in deep bowls with the liquor poured over, the rest of the parsley, lemon wedges and crusty bread, with an empty bowl for the shells.