Moules à la marinière
07 September 2016 - 10:08
Moules à la marinière(BRETON MUSSELS)INGREDIENTS50ml olive oil, plus extra4 large shallots, finely chopped3 garlic cloves, peeledSalt250ml (1 cup) dry white wine5ml (1 tsp) PernodSmall handful flat-leaf parsley1kg fresh mussels, cleaned and de-bearded (or use frozen mussels, defrosted)METHODHeat a splash of olive oil in a large saucepan, add the shallots and garlic and cook until soft and translucent.
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