I serve moules marinière with roasted potatoes instead of frites. The time it takes for the potatoes to roast provides plenty of time to clean and de-beard the mussels and prepare the vegetables for the pot. One kilo of mussels is enough for two people if served with potatoes and a salad.
1kg mussels, cleaned and de-bearded
1 clove garlic, finely chopped
2 regular shallots or one echalion shallot, finely chopped
1 small bunch parsley, finely chopped
400ml dry white wine
Heat the butter in a large, deep saucepan over medium heat. Cover and sweat the garlic and shallots in the butter until translucent, but do not allow them to brown. Add the white wine, parsley and black pepper. Cover again and, over high heat, bring to the boil.
Add the mussels, cover and cook for 2-3 minutes until the mussels are open. Dish up onto deep plates, pour the liquid over and serve.