Moules Marinières

Serves: 10

Ingredients

• 500ml Millac Gold
• 50g Lakeland Dairies Butter
• 20g chopped flat leaf parsley
• 6kg fresh mussels
• 20g garlic (chopped)
• 150g onions (chopped)
• 200ml white wine
• sea salt & freshly ground black pepper

Method

Wash and clean the mussels, removing any beards and discarding any open mussels that don’t close when squeezed lightly.

Melt the Lakeland Dairies Butter in a heavy bottomed pan and add the garlic and onions. Pour in the wine and allow to reduce.

Add the mussels and cover for 1 minute. Pour in the Millac Gold, season well and cover for another minute or two, until all the mussels are open.

Stir in the parsley and place into large bowls, pouring over the creamy sauce.