MOULES MARINIERES

Preparation Method :

• Melt the butter in a large saucepan over medium heat.
• Add the onion, celery and garlic and cook, stirring occasionally, for about 5 minutes, or until the onion is softened but not browned.
• Add the wine, bay leaf and thyme to the saucepan and bring to the boil. Add the mussels, cover the pan tightly and simmer over low heat for 2-3 minutes, shaking the pan occasionally.
• Use tongs to lift out the mussels as they open and put them into a warm dish. Discard any mussels that have not opened.
• Strain the liquid through a fine sieve lined with muslin cloth into a clean saucepan, to get rid of any grit or sand.
• Bring to the boil and boil for 2 minutes. Add the cream and reheat the sauce without boiling.
• Season well. Serve the mussels in individual bowls with the liquid poured over.
• Sprinkle with the parsley and serve with plenty of bread.