Classic moules marinière recipe

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Warm the butter or oil in a large pot over a medium-high heat. Add the shallots and garlic and cook for 1-2 minutes until fragrant.
Pour all of the mussels into the pot. Pour the wine over the mussels and immediately cover with a lid. Cook for five minutes, shaking the pan once or twice during cooking, with the lid still on.
Remove the lid and check the mussels. Nearly all the mussels should be open by now. If not, use a large spoon to toss the mussels so those on the bottom of the pot come to the top, then cover again and cook for 1-2 minutes longer. Discard any mussels that haven’t opened after this time.
Serve the mussels straight from the pot or pour the mussels and their broth into a large serving bowl. Scatter with chopped parsley and add a good squeeze of lemon juice. Serve with brown bread or baguette for mopping up the broth, and some skinny chips, if desired.

Per serving: 429kcals, 18.9g fat (9g saturated), 15.9g carbs (0.5g sugars), 36.4g protein, 0.1g fibre, 0.645g sodium

Classic moules marinière