Moules Marinière

Name: Moules Marinière
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Cuisine: French
Ingredients: 2 tbs salted butter; 1 tbs olive oil; 2 eschalots (French shallots), finely sliced; 3 cloves garlic, sliced; 1 tsp chilli flakes; 1 tsp thyme; 1kg fresh mussels, cleaned and debearded; ½ cup dry white wine; ¼ cup pouring cream; Ice-cold beer, non-negotiable; Crusty bread, to serve

Moules Marinière. From my travels through France, to my MasterChef days. Here is the secret to my immunity winning recipe.

Serves: 4
Prep: 15 mins
Cook: 5 mins
Difficulty: Easy

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Ingredients

2 tbs salted butter
1 tbs olive oil
2 eschalots (French shallots), finely sliced
3 cloves garlic, sliced
1 tsp chilli flakes
1 tsp thyme
1kg fresh mussels, cleaned and debearded
½ cup dry white wine
¼ cup pouring cream
Ice-cold beer, non-negotiable
Crusty bread, to serve

Method

Heat a large pot over medium–high heat. Add the butter and olive oil. Once melted, add the eschalots and cook for 1–2 minutes until softened.
Add the garlic, chilli and thyme. Stir and cook for 30 seconds until fragrant. Season with plenty of black pepper.
Turn the heat to high. Add the mussels and pour over the white wine. Cover with a lid and steam for 2–3 minutes, shaking the pot once or twice, until the mussels open.
Remove the lid and pour in the cream. Gently stir to coat the mussels and cook for another.
30–60 seconds.
Spoon the mussels and sauce into bowls. Serve immediately with crusty bread and ice cold beer!