Moules Marinieres, with a chilli twist

Messing with the classics, to good effect.

Ingredients


Mussels (roughly 300gs per person)
Onion
Bay leaf
Thyme
Garlic
White wine
Parsley
Lemon
Chilli
French bread

Method


I've made the standard creamy, rich moules marinieres. It's good. But I prefer this. Take out the cream, add some chilli.

Clean your mussels. Pull out their beards. Dont scrub the shells.

Start by frying some diced onion in butter. Add a few bay leaves and thyme. Add some chopped garlic. Add some white wine to the pan (about 150ml for a large portion). Let it burn off the alcohol.

Add the cleaned mussels to the pot. Return to the boil, and cover for about 3 minutes. Strain the juice into a serving bowl. Add the mussels.

Chop the parsley (or coriander) and cover the mussels. Squeeze a heap of lemon juice all over. Add a finely chopped chilli to the proceedings and you're good to go.