Moules Marinière

Name: Moules Marinière
Ingredients: 150 g smoked streaky bacon, diced; 2 None shallots, peeled and finely diced; 150 ml dry white wine; 800 g mussels, open shells discarded, beards removed, scrubbed; 300 ml whipping cream; 1/2 tsp cornflour, mixed with 1 tbsp water until smooth; 6 sprigs fresh flat-leaf parsley, leaves chopped

7 ingredients

3 steps

Ingredients

150 g smoked streaky bacon, diced
2 None shallots, peeled and finely diced
150 ml dry white wine
800 g mussels, open shells discarded, beards removed, scrubbed
300 ml whipping cream
1/2 tsp cornflour, mixed with 1 tbsp water until smooth
6 sprigs fresh flat-leaf parsley, leaves chopped

Directions

1

Heat a frying pan and fry the bacon for 3 minutes. Add the shallots and wine and simmer for 10 minutes.
2

Meanwhile, cook the mussels in boiling salted water for 5 minutes. Drain and discard any unopened shells. Transfer to a pot and keep warm.
3

Add the cream to the sauce and season with salt and black pepper. Bring to a boil and stir in the cornstarch. Simmer for 1 min. Pour over the mussels and sprinkle with the parsley.