Leeds restaurants: Watch Steve of Kendells Bistro cook his simple six-step Moules Marinieres
Steve Kendell, owner of Kendells Bistro, has shared his recipe for a classic French starter exclusively with Yorkshire Evening Post readers.
Moules Marinieres, mussels with cream, garlic and parsley, is a quintessential French holiday dish.
The French have many uses for mussels - omelettes, stuffed, in soups and casseroles - but Steve likes its most traditional use, served with crusty bread and butter.
The Normandy dish uses everyday ingredients and is prepared in just six steps, perfect for a lazy weekend lunch.
To watch Steve cook the dish in a video tutorial and follow along at home, visit www.yorkshireeveningpost.co.uk.
2 large shallots
2 cloves garlic
200ml dry white wine
200ml double cream
Chopped flat parsley
To clean the mussels, rinse well under cold running water, discarding any that are damaged or open.
Bring the wine to a rolling boil.
Add the shallots, garlic, mussels, bay leaf and thyme.
Cover the pan with a lid and boil for two minutes, until the mussels open up.
Add the cream and bring back to the boil.
Transfer to a bowl and sprinkle with the chopped parsley.
Serve with crusty bread and butter.
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