Moules Marinere

By Scott Marley

Serves 2-4 To prepare fresh mussels, wash them in a colander in cold running water. Pull off any wispy beards and seaweed. Discard any mussels that are open or covered in barnacles. a good knob of butter 1 small onion, chopped 1 glass dry white wine (about 200 ml) 1 kilo fresh mussels 2 tablespoons double cream a good handful of chopped fresh parsley sea salt and freshly ground black pepper In a large saucepan or wok, melt the butter and sauté the onion for 3 minutes or so. Add the wine and bring to the boil. Tip in the mussels and season. Cover tightly with a lid and turn the heat to a simmer. Cook for 7 minutes, shaking the pan occasionally, but do not lift the lid until the end. Discard any mussels that have not opened. Divide between 2-4 bowls, depending on the serving size. Stir the cream into the pan juices and bubble up then pour over the mussels. Sprinkle over the parsley and serve.

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