Moules Marinieres - Summer in the Charente Maritime - defined!

To feed everyone staying at White Shutters (10-12) which is what we did on our own holiday last week with extended family!

• Take 5 kgs of fresh local mussels, wash under running water debeard, scrub and discard any that don't shut after a serious shake in the colandar under running water.


• Gently sauté 2 onions and up to a chopped bulb of garlic in butter and olive oil (large knob of and a good lug) in the largest pan White Shutters has (catering size.)


• Add a bottle or so of cheap dry white wine, bring to simmering point and carefully tip in all of the mussels. Put the lid on.


• Bring back to the boil and shake gently at intervals to redistribute the mussels so they cook evenly. Steam for 5-10 minutes until they are all open, discard any that stay shut when eating.


• Carefully stir in a bunch of chopped parsley and serve in bowls with ladles of juice, frites and hunks of bread for dunking.

Moules Marinieres, summer in the Charente Maritime defined!