Ingredients
Method
1.Heat the olive oil in a deep saucepan. Gently fry schalots until transparent.
2.Pour in the wine and bring to the boil. Reduce until about 2 cm left. Add freshly ground pepper, then the mussels and stir well. Put lid on and bring back to boil. Check after 2 minutes and remove opened mussels.
3.Cook for 2 minutes longer, remove all opened mussels, discard any that have not opened. Return opened mussels to pan, throw in parsley and stir. Remove from heat and serve.
The secret to this recipe is the amount of olive oil used. Perfect as a second course or as the main course for a light summer lunch, served with salad and crusty bread or with chips (frites). The moules in France are small and sweet. This recipe is not suitable for those large green New Zealand varieties. For an interesting twist, add about 500g of cleaned and sliced encornets (baby calamari) at the same time as the mussles. It’s really important not to cook the calamari too long or else they become dry and rubbery.
Note
