Thanks to a generous foraging friend for these locally sourced mussels straight from the rocks into the pot to make Moules Marinière!
For more mussel recipes why not buy my cookbook, Facebook Foodie: Recipes of the liked and shared at https://amzn.to/3qro0wn
Ingredients:
48 foraged sea fresh mussels, 1 shallot finely chopped, 60ml South African dry white wine, supporting local producers, 3T butter, 1tsp flour and homegrown garden fresh parsley, finely chopped.
Method:
Clean mussels and then melt 1T butter in large pan. Add chopped shallot, wine and mussels. Cover the pan with lid. Place over high heat and shake pan from time to time while cooking for 5 minutes, until mussels have opened. Discard any that have not opened. Arrange mussels in 4 heated soup bowls. Strain mussel stock into a clean pan. Blend rest of the butter and flour to a smooth paste and add it to the mussel stock in the pan. Stir the sauce over gently heat until the sauce thickened and has reached boiling point. Pour the sauce over the mussels, sprinkle with garden fresh parsley and enjoy!
