Recipes

Ingredients

• 1kg Mussels
• 400g Onions (approximately 2 onions)
• 2 Shallots
• 200ml White Wine
• 100ml Whipping Cream
• 20g Butter
• A few springs of thyme
• Garnish with chopped parsley

Moules Mariniere

1. Clean the mussels with cold running water, take out any beard and discard those with broken shells. Drain off water.
2. Chop the onions and shallots into small cubes.
3. In a big pot with medium heat, melt the butter and sautée the onions and shallots. Pour in white wine and cook until boiling. Add thyme.
4. Add mussels and whipping cream. Cover with lid and cook on high heat for 3-4 minutes or until most shells are opened. Shake the pot during the process so the sauce is mixed well with the mussels. Do not stir. If necessary, slightly season with salt to taste.
5. Sprinkle with chopped parsley to garnish. Serve immediately in a soup bowl or simply using just the pot!