Mussels " A la mariniere "or French sailor’s Mussels

Mussels are affordable, sustainable, nutritious, wonderful to eat and surprisingly simple to cook.
 
Ingredients for four
2 kg live mussels
2 cups dry white wine
4 garlic cloves or/and 2 large shallots finely chopped
½ cup of flat-leaf parsley, chopped
3 tablespoons butter
Salt and pepper.
 
Method
 

1. Rinse and scrub mussels under cold water.
   
2. Check the mussels, if any of them are open just give them a little tap and they should close: if they don’t, they’re no good to eat so chuck those ones away.
   
3. Using a paring knife, remove beards ( strings that hang from the mussel shells) and discard.
   
4. In a large stockpot set over medium heat, combine wine, shallots, garlic, parsley, butter and salt.
   
5. Simmer 5 minutes.
   
6. Add mussels, cover and increase heat to high.
   
7. After 3 minutes give it a good stir.
   
8. Cook until all mussels are open, about 5/6 minutes.
   
9. Remove from the heat.
   
10. Divide mussels and broth among four bowls.
    
11. Serve immediately.

 
You can add in the stockpot, in stage 3, five tablespoons of fresh cream.
Serve with crusty bread to mop up the delicious sauce.
We usually eat the mussels with French fries.
There are lot of other delicious ways to enjoy this versatile treat.