Moules Marinere

Moules

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From the time when oysters were a food for the poor, through to the point when squid turn into calamari, we've an ocean of seafood secrets.

Alive, alive-o

Cassanova was partial to the odd oyster, while in the 70s it was the prawn cocktail which was the talk of the town. Fashions change, but we can never get enough seafood.

Serves 2

Ingredients

1 kilo (2 lb) of mussels
100 ml (4 fl. oz) white wine
300 ml (10 fl. oz )of chicken stock
11/2 shallots, peeled and sliced
1 garlic clove, peeled and chopped
170 ml (6 fl. oz) double cream
1 dsp flat-leaf parsley, finely chopped
1 white French breadstick
salt and pepper

Method

Before starting to cook, remove and throw away any mussels which are open.
Heat a pan with nothing in it until it’s red hot. Now add the shallots, garlic and mussels. Put the lid on the pan and shake vigorously.
Take the lid off and pour in the wine.
Let the mussel mixture cook for a minute with the lid on and then again shake vigorously.
Add the stock and bring the mussel mixture to the boil with the lid on. You’ll see the shells opening.
Meanwhile heat the double cream until just boiling and add it to the mussel mixture. Let the mixture come to a boil.
The sauce will look lightly creamed and stocky in consistency.
Pour the mussels and sauce into a bowl and serve immediately, finishing the dish off with finely chopped parsley. (Do not eat any of the mussels that are still closed after cooking. Throw these away).
Serve with a crusty French breadstick.