Moules à la Crème (Mussels with Cream)

Ingredients

• 2kg fresh live mussels (British rope-grown if available)
• 40g unsalted butter
• 3 shallots, finely chopped
• 2 cloves garlic, finely chopped
• 200ml dry white wine
• 1 bay leaf
• 200ml double cream
• 1 tbsp Dijon mustard
• 2 tbsp finely chopped fresh flat-leaf parsley
• 1 tbsp finely snipped fresh chives
• Squeeze of lemon juice
• Salt and black pepper to taste
• Crusty baguette, to serve

Method

1. Clean the mussels under cold running water, discarding any with broken shells or open ones that do not close when tapped. Remove the beards and scrub off any barnacles.

2. Melt the butter in a large lidded pan over a medium heat. Cook the shallots for 3 minutes, then add the garlic for 1 minute.

3. Add the wine and bay leaf and bring to the boil. Add the mussels, cover and cook over a high heat for 4 to 5 minutes, shaking the pan, until the shells open.

4. Lift the mussels into a warm bowl using a slotted spoon, discarding any that have not opened. Cover to keep warm.

5. Boil the cooking liquid for 3 minutes to reduce slightly, then stir in the cream and mustard and simmer for 2 to 3 minutes until slightly thickened. Add the lemon juice and season with pepper, and salt only if needed.

6. Return the mussels to the pan with the parsley and chives, toss to coat and serve in warm bowls with baguette.