Mussels Marinieres with grilled baguette by Guillaume Brahimi

Ingredients

• 1 kg mussels
• 50 gm butter
• 250 ml white wine
• 3 eshallots, small dice
• ½ bun flat leaf parsley, roughly chopped
• 2 TB Bulla crème fraiche

1 baguette, slice 2 cm thick olive oil and garlic

Method

Place grill pan on high heat. Brush the baguette with olive oil and grill the baguette.

Place pan on high heat, add butter and eshallot and sweat, add mussels and white wine, cover with lid. When mussels start to open, add crème fraiche, stir then add parsley and serve with grilled baguette.

Find more Guillaume Brahimi's recipes : Roasted-barossa-valley-chicken Passionfruit-souffle-with-vanilla-anglaise Profiteroles-with-vanilla-ice-cream-and-chocolate-sauce