Comté gougères
Fill these gougères with the optional comté crèmeux and transform them from a snack or drinks nibble to a starter – they make a great start to a French menu
Moules marinière
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2kg musselscleaned and debearded
- 25g butter
- 2 shallotsfinely sliced
- 250ml dry white wine
- handful of flat-leaf parsleychopped
Nutrition: Per serving
- kcal225
- fat8g
- saturates4g
- carbs1g
- sugars1g
- fibre0.4g
- protein25g
- salt1.53g
Method
step 1
Rinse the mussels under cold running water, discarding any that are cracked or open and won’t close when tapped sharply on the side of the sink. Drain well. Melt the butter in a large, deep pan that has a lid over a medium heat and cook the shallots with a little salt for 3-4 mins until softened.
step 2
Turn up the heat and tip in the mussels, then pour in the wine, cover and cook for 4-5 mins, giving the pan an occasional shake until all the mussels have opened. Scatter over the parsley and season with a little black pepper, then turn everything over using a large serving spoon. Divide the mussels between four bowls and spoon over the cooking liquid. Serve with the cheat’s frites and aïoli (see recipes, below) on the side.
