Ahoy There Moules Marinires French Sailor's Mussels
Frites and a chilled white wine -- divine !"!
Steps
Place the live mussels in fresh water.
Scrub and debeard the mussels , discarding any that are open , broken or cracked.
Fry the chopped onion and chopped garlic cloves in a little butter in the biggest saucepan you have.
Add half of the finely chopped fresh herbs - i have used a mixture of parsley , oregano and tarragon.
Season with black pepper , wait to season with salt to taste later.
Add the white wine to the butter and herbs , and then.
Cover the pan and let the mussels steam for about 5 minutes.
Shake the pan every minute or so to coat the mussels in the liquid.
Take the pan off the heat and add the double cream or creme fraiche.
Then add of the remaining finely chopped herbs.
Mix through thoroughly', that's it ! enjoy with crusty bread .
Ingredients
nb: discard any mussels that don't open during cooking]"