I love mussels and mu favorite is “moules mariniéres”, mussels in wine and cream. It is so quick to make and so delicious, we eat it often. The best time to eat mussels is from july to january. These mussels are from la baie du Mont-St-Michel. I dont give exact quantities, taste and add as you go along.

Moules mariniéres(mussels with white wine and cream)

Recipe:

• About 1kg mussels
• 1 large onion
• 3 garlic cloves
• knob of butter
• olive oil
• 1 lemon for zest and juice
• glass of dry white wine
• cream to taste
• salt and pepper
• fresh dill chopped

1. Put the mussels in a large bowl with water and salt and leave for 5 minutes. Wash and rinse under cold water, pull out the beard and discard any open and broken mussels.
2. Chop the onion and garlic and add to a big casserole.
3. Add olive oil and a knob of butter, and sauté the onions and garlic until translucent.
4. Add the glass of wine and some freshly squeezed lemon juice to the onions and leave to cook for about 5 minutes.
5. Add the mussles, cover with a lid and cook for about 5 minutes or until the mussels have all opened up completely.
6. Add the cream, turn off the heat and scatter the chopped dill and lemon zest over the mussels.
7. Season and serve the mussels immedately with bread to mop up the juices and a glass of white wine.

Serves 4

Pinch of salt:

1. The saltwater before rinsing helps to remove sand from the mussels.
2. Discard all broken mussels and those that are already open.
3. Dont cook the mussels too log to avoid them being tough and rubbery. Check on them, it takes only 3-5minutes.
4. Replace the dill with fresh parsley.

Baguette for the delicious cream sauce

Scatter with freshly chopped dill

Mopping the sauce with some fresh, crusty baguette.