Moules à la Marinière

• 4-6 dozen mussels
• 4 shallots, finely chopped
• butter
• ½

Moules à la marinière is not the elegant dish that we often encounter in restaurants, thickened with double cream, egg yolks or a beurre manié. It is basic, rustic and utterly delicious. Scrape, beard and wash mussels as directed.

Sauté finely chopped shallots in 1 tablespoon b