Moules marinière Recipe
- 15g/½oz butter
- 1 tbsp olive oil
- ½ onion, finely diced
- 1 garlic clove, crushed
- ¼ red pepper, diced
- ¼ tsp chilli flakes
- 1 tomato, diced
- ½ courgette, diced
- 2 tbsp white wine
- 8 mussels in shells, beards removed (discard any mussels that don't close tightly when tapped on the work surface)
- 1 sprig of chervil
- Heat the butter and oil in a pan.
- Sweat the onion until soft but not coloured. Add the garlic and cook for one minute.
- Add the red pepper, chilli, tomato, courgette and wine and simmer until the wine has reduced to one tablespoon.
- Add the mussels, cover the pan and simmer for five minutes or until the shells have opened. Discard any mussels that don't open during cooking.
- Serve in a bowl and garnish with a sprig of chervil.
