Moules Marinières with Crusty Bread

• 1 kg Mussels, fresh, live
• 2 Shallot, medium
• 2 cloves Garlic
• 30 g Butter
• 200 ml White wine, dry
• ½ tsp Black pepper, freshly ground
• 15 g Fresh parsley
• 60 ml Double cream
• 200 g Crusty white bread

1. Rinse the mussels in cold water, pulling off any beards and discarding any that are cracked or do not close when tapped. Peel and finely chop the shallots, and peel and finely slice the garlic. Roughly chop the parsley.
2. Melt the butter in a large pot over a medium heat. Add the shallots and cook for 2 to 3 minutes until softened but not coloured, then stir in the garlic for 30 seconds until fragrant. Pour in the white wine and bring to a lively simmer.
3. Tip in the mussels, cover with a lid and steam for 4 to 6 minutes, shaking the pot once or twice, until the mussels have just opened. Tip into a colander set over a bowl to catch the cooking liquor, then discard any mussels that remain closed. Return the pot to a low heat.
4. Pour the reserved cooking liquor back into the pot, leaving any grit behind in the bowl. Stir in the double cream and black pepper, and warm gently for 1 to 2 minutes until glossy; do not let it boil. Add the parsley, return the mussels to the pot, and toss just to coat and heat through.
5. Serve the mussels straight away with the crusty white bread for mopping up the sauce. Spoon plenty of the broth over each portion.

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