Gunnars Moules Mariniere

• 1 kg mussels, scrubbed, cleaned and beards removed
• 2 tbsp. OR
• 1 oz. butter
• 2 cloves garlic, finely sliced
• 3 shallots, finely chopped
• 1/2 bundle of parsley
• 1/4 qt. white wine
• 1/4 qt. Creme Fraiche
• Salt & white pepper

1. Saute the shallots and garlic, in butter in a large saucepan, over medium heat for about 30 seconds.
2. Add creme fraiche and wine and season to taste with salt and pepper.
3. When the sauce is boiling add mussels and cook for about 4 minutes, until mussels open.
4. Shake pot occasionally while cooking.
5. Serve in soup plates with the sauce, garnish with parsley.
6. Serve with French baguette garlic bread For the bread: Slice the baguette diagonally in 2 cm slices.
7. Mix 75 gram butter with 3 minced garlics, 3 tablespoons freshly grated parmesan and 3 tablespoons chopped parsley.
8. Spread butter mixture on bread, put in a preheated oven at 200˚ C 400˚ F, gas mark 6 for about ten minutes.

mussels, or, butter, garlic, shallots, parsley, white wine, creme fraiche, salt

Taken from www.foodgeeks.com/recipes/21490 (may not work)