Christopher’s Moules

There’s as many versions of Moules as there are bloggers on Lower East Side. This is the way I do it. Skip the fries and buy some good bread to scoop up the sauce with!

This recipe serves 4.

• 1 bag of blue mussels
• 1 bottle of Petit Chablis
• 1 bottle of cheap ass white wine
• Fresh thyme
• 1 large shallot, finely chopped
• 4 garlic cloves, finely chopped
• Parsley, finely chopped
• 7/8 cups of cream
• Butter
• Olive oil

Throw butter and olive oil in a large pot on medium heat. Add shallots, garlic and thyme and let it simmer for a while. Once the shallots are soft, add 2 glasses of white wine – the cheap ass one. While it simmers for about 30 minutes on low heat, open up the Petit Chablis and have a glass, it is after all one of the perks of being behind the pots.

Now clean the mussels and check that they’re alive. Any open mussels should close if you tap on them – if they don’t, throw them away. Bring the heat up and throw the mussels in, cover with a lid and let them cook for 4-5 minutes. Shake the pot every now and then. They’re done once they’ve all opened up. Lift the mussels out and set aside, pour the cream in and reduce for 5 minutes. Throw the mussels back in, give it a stir and sprinkle it with chopped parsley before serving piping hot with toasted, rustic bread.

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Recommended booze:

AnyWhite Burgundy (The Louis Jadot is amazing and great value for money) or any Petit Chablis.