Moules à la crème
One of my favourite dishes served across France. Fresh mussels cooked in a creamy white wine sauce with onion, garlic, and herbs. Perfect with a crusty loaf and glass of chilled wine.
Moules (2 portions)
50g Butter
80g Onion (diced)
10g Garlic (chopped)
1 Bay leaf
5 Parsley stalks
130ml White wine
500g Mussels (cleaned)
120ml Double cream
Chopped parsley
5ml lemon juice
Salt + pepper
Sweat the onion and garlic in the butter until soft, add the herbs and cook for another minute. Add the wine, bring to the boil.
Add the mussels and cover with a pan or lid. Steam for 2-3 minutes or until all of the mussels have opened.
Remove the cooked mussels and reduce the cooking liquid. Add the remaining ingredients, check seasoning and pour sauce over the cooked mussels.
Serve with some crusty bread or chips.
