Classic Moules Marinière

The quintessentially Gallic classic, as easy and uncomplicated as Sunny Afternoon “Sur la Plage”.

Wash your Mussels thoroughly and debeard, discarding any that are cracked, or that stubbornly stay open when tapped. Warm the Bread Rolls in a pre-heated oven.
Warm a pan that will fit the mussels in comfortably and that has a well-fitting lid. Add the Mussels and cover, cooking on a high heat, stirring and shaking the pan occasionally.
As the Mussels start to open, add the pot of Marinière Sauce, stir and re-cover. Bring the sauce to the boil and cook until all the mussels have opened. IMPORTANT:- Discard any that remain closed!
Chop and Add the Flat Leaf Parsley. Serve into bowls immediately, accompanied by the warmed Bread Rolls