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    Moules Mariniere

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    Moules Mariniere

    When cooking mussels place them over the highest possible heat so that they open as quickly as possible and keep their freshness of flavour. Discard any that don't open.

    Serves: 4

    Ingredients

    • 24 mussels per person
    • 2 onions
    • 1tbsp butter
    • 250ml white wine
    • 150ml whipping cream

    Method

    1. To serve 4 people, select small, tightly closed mussels, about 24 per person. Wash and de-beard them.
    2. Peel and dice 2 onions and sweat them in a pan with a spoonful of butter for about 5 minutes until soft. Add the mussels and about 250ml white wine.
    3. Cover then cook over the highest possible heat for about 5 minutes until they open. Discard any that don't. Pour 150ml whipping cream into the pan, bring back to the boil and serve.

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