MUSSELS MARINIERE

Preparation Method :

• Scrub the mussels and discard any that are open and will not close when tapped.
• Melt the butter in a large pan, add the shallots and garlic and fry gently until tender but not colored.
• Stir in the wine, add the bouquet garni and bring to the boil. Boil for 2 minutes, and then add pepper to taste and the mussels.
• Over high heat shake the pan constantly or stir the mussels until the shells open. Remove from pan with slotted spoon and discard any that have not opened.
• Boil the liquid rapidly until reduced by half. Discard the bouquet garni, and then return mussels to pan with the parsley. Heat through for 1 minute, shaking the pan constantly.
• Divide mussels and sauce between two deep serving bowls.
• Serve immediately with crusty bread.