Moules Marinieres

Ingredients 

•  1 tablespoon extra virgin olive oil
•  8 shallots, finely chopped
•  4 garlic cloves, crushed
•  1/2 cup (125ml) dry white wine
•  1/2 cup (125ml) fish stock
•  2kg black mussels, scrubbed, debearded
•  50g butter
•  2 tablespoons thickened cream
•  1/2 cup coarsely chopped flat-leaf parsley
•  French fries and crusty bread, to serve
•  Whole-egg mayonnaise, to serve

Method

Step 1
Heat the oil in a large saucepan over medium heat. Add the shallots and cook, stirring occasionally, for 3-4 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the wine and stock. Reduce heat to low and simmer, stirring occasionally, for 5 minutes or until sauce reduces slightly.
Step 2
Add the mussels to the pan and cook, covered, shaking the pan occasionally, for 5 minutes or until the mussels open and are cooked through.
Step 3
Strain the mussels, reserving the liquid. Set mussels aside, covered to keep warm. Return the sauce to the pan and bring to the boil. Cook for 2-3 minutes or until sauce reduces by half. Reduce heat to low and whisk in the butter and cream. Remove from heat. Taste and season with salt and pepper.
Step 4
Place the mussels in serving bowls and pour over the sauce. Sprinkle with parsley and serve immediately with French fries, crusty bread and mayonnaise, if desired.


Nutrition

Energy 1245kJ	Fat saturated 11.00g
Fat Total 22.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 2.00g	Dietary Fibre g
Protein 20.00g	Cholesterol mg
Sodium 770.69mg

All nutrition values are per serve.

Source:

http://www.taste.com.au/recipes/21409/moules+marinieres?ref=collections,french-recipes