Moules Mariniere

Moules Mariniere
Mussels with White Wine & Thyme

Ingredients

1kg of Mussels, 2 main courses or 4 entrees
4 Shallots finely diced
½ cup white wine
2 Tbs Cream
5 Sprigs of Thyme
Butter
Pepper

Mayonnaise
French Fries

In a sauce pan sauté of shallots with a little butter and the thyme. Add the white wine then reduce for a couple of minutes. Add the cream and set aside for later use.

Heat a big sauce pan that has a tight fitting lid until it is furiously hot. When it is hot you will need to work quickly. Add the butter then the mussels then place the lid on. Shake the pot to mix the mussels from the top to the bottom.

The mussels are ready when they have opened up. If you find some are not opening, prize them apart with some thongs or a butter knife.

Poor the wine, shallots and cream over the mussels and return to the boil. Voi La – simple as that.

Serve with some French fried potatoes and mayonnaise. The idea here is to eat the mussels then mop the sauce up with chips and mayo. So Belg. So Good!