250ml white wine
3 eschalots, small dice
2 tbsp creme fraiche
½ bunch flat leaf parsley, roughly chopped
1 baguette, sliced 2cm thick
Olive oil and garlic
Place grill pan on high heat. Brush the baguette with olive oil and grill the baguette.
Place pan on high heat, add butter and eschalots and sweat, add mussels and white wine, cover with lid. When mussels start to open, add parsley and serve with grilled baguette.
PDF of this recipe here: