Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| 100 grams | Shallots; chopped (3 1/2oz) |
| 1 \N | Fish stock cube; made up with 450 ml |
| \N \N | ; (3/4 pint) water |
| 150 millilitres | Dry white wine; ( 1/4 pint) |
| 500 grams | Jersey Royal Potatoes; washed and cut in |
| \N \N | ; half lengthways |
| \N \N | ; (1lb) |
| 2 \N | Cloves garlic; crushed |
| 400 grams | Mussels; (or any other shell |
| \N \N | ; fish), well |
| \N \N | ; scrubbed and beards |
| \N \N | ; removed* (13oz) |
| 2 tablespoons | Flat leaf parsley; roughly chopped |
| \N \N | Salt and freshly ground black pepper |
| 2 tablespoons | Single cream; (optional) |
Heat the oil gently in a thick based saucepan and add the shallots, let them sweat for 3-4 minutes.
Add the stock, wine, garlic and Jersey Royals, bring to the boil and simmer gently for 15 minutes or until tender to the knife point.
Stir in the mussels, bring to the boil once again and then simmer gently for 3 minutes or so, until the mussels open.
Gently stir in the parsley and season to taste, adding the cream just before serving.
Notes *Chef's TipAny mussels that do not close when slightly tapped on a work surface should be discarded.
Converted by MC_Buster.
NOTES : A delicious hearty supper.The Jersey Royals add to the delicious base of Moules Mariniere.
Converted by MM_Buster v2.0l.