Moules marinières

Ingredients

Quantities for 4 servings.

• 2 kg Mussels, live, in the shell
• 4 piece Shallots
• 3 piece Celery
• 4 clove Garlic
• 300 ml Dry white wine
• 60 g Butter
• 30 g Parsley
• 3 sprig Thyme and bay
• 800 g Chips
• to taste Black pepper

Method

1. Sort the mussels: discard any that are cracked or that will not close when tapped. Pull away the beards and rinse them under the tap.
2. Melt the butter in a wide pot and sweat the shallot, celery and garlic for five minutes without letting them colour.
3. Pour in the wine, add the thyme and bay and bring it to the boil.
4. Tip in the mussels, cover at once and hold them over a fierce flame for five minutes, shaking the pot a couple of times.
5. Lift the lid: the shells should be open. Throw out any that are not. Scatter parsley, add pepper and serve with chips and the broth in a separate cup.