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Moules Creme   mussels in a cream sauce
Preparation Time  20min             Cooking Time. 15mins               Difficulty 1
    Serves   4 people

    2 kilos moules
    Glass of good white wine

    2 shallots

    1 clove garlic

    tablespoon parsley

    50gms unsalted butter

    2 tablespoons of creme
clean and de-beard the moules.

Peel and finely chop the shallots and garlic.

In a large Saucepan heat the butter till melted then add the shallots and garlic and cook over a gentle heat till translucsent.

Add the glass of white wine and continue cooking slowly for 3mins.

Add the moules and turn up the heat to full,cover and leave for 3-4mins

Stir the moules to make sure that they have all opened.

Take off the heat, add the creme frais and stir well

Add the parsley and serve with french baguette and a good white wine.
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