Moules Au Vin Blanc
Ingredients:
1kg Mussels, scrubbed and rinsed in cold water
2 tbsp Unsalted butter
2 shallots, thinly sliced
1 cup white wine
½ cup parsley, chopped
1 punnet of cherry tomatoes
Shaved fennel on top to serve
Grilled crusty bread and lemon wedges, to serve
Method:
1. In a large pot or Dutch oven, melt the unsalted butter over medium-high heat.
2. Add the thinly sliced shallots and cook until they are softened and translucent, stirring occasionally for about 2-3 minutes.
3. Add the cleaned mussels to the pot and pour the wine wine over them. Cover the pot and cook over high heat for about 5-7 minutes or until the mussels have opened.
4. Once the mussels have opened, remove them from the pot and place them in a serving bowl.
5. Continue to cook the remaining liquid in the pot until it has reduced by half.
6. Stir in the chopped parsley and pour the sauce over the mussels.
7. Shave the fennel over the Moules au Vin Blanc then serve with grilled crusty bread and lemon wedges on the side.