MOULES MARINIERES
Moules Marinière. From my travels through France, to my MasterChef days. Here is the secret to my immunity winning recipe
1 kg fresh mussels, cleaned and debearded
2 tbsp butter
1 tbsp olive oil
2 shallots, finely sliced
3 cloves garlic, sliced
1 tsp chilli flakes
1 tsp thyme
Freshly cracked black pepper
1⁄2 cup dry white wine
1⁄4 cup pouring cream
Crusty bread, to serve
Ice-cold beer, non-negotiable
Step 1. Heat a large pot over medium-high heat. Add the butter and olive oil. Once melted, add the shallots and cook for 1–2 minutes until softened.
Step 2. Add the garlic, chilli and thyme. Stir and cook for 30 seconds until fragrant. Season with plenty of black pepper.
Step 3. Turn the heat to high. Add the mussels and pour over the white wine. Cover with a lid and steam for 2–3 minutes, shaking the pot once or twice, until the mussels open. Remove the lid and pour in the cream. Gently stir to coat the mussels and cook for another
30–60 seconds.
Step 4. Spoon the mussels and sauce into bowls. Serve immediately with crusty bread and ice cold beer!
