Soups and Starters Recipes - Moules Mariniere Recipe

Melt the butter in a large saucepan. Add the shallots and garlic and fry over a low heat, stirring occasionally, until soft.

Stir in the wine, add the bouquet garni and bring to the boil. Boil for 2 minutes, season to taste with salt and pepper, then add the mussels.

Cover and cook over a high heat, shaking the pan vigorously from time to time, until the mussel shells open.

Remove from the pan with a slotted spoon and set aside. Discard any mussels that do not open.

Boil the liquid rapidly until reduced by half, then return the mussels to the pan and heat through, shaking the pan continuously, for 1 minute.

Sprinkle with the parsley and shake the pan again. Pile the mussels up in a warmed deep serving dish or in individual dishes and pour the liquid over the top. Serve immediately with crusty French bread.