Moules Marinières by Vicki Higham (FBC)

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes

Ingredients:
2¼ lb mussels
2 tbsp butter
2 shallots, roughly chopped
1 clove of garlic, puréed
1 tsp ginger, puréed
1 chili, chopped
1 cup dry white wine
½ lemon, quartered
4 tbsp parsley, chopped
1 cup heavy (double) cream

Directions:
1. Start by cleaning the mussels and removing the beards.

2. In a pan, heat the butter over a medium-high heat, and add the shallots.

3. Then add the ginger, garlic, and chili, and cook until the shallots become translucent.

4. Once the shallots are ready add the white wine, the lemon and the mussels to the pan, put the lid on, and allow to cook for 5 minutes.

5. Once the mussels begin to open, they will be ready. To finish the dish add the parsley and the cream, mix thoroughly and serve.