Recipe for Royal Mariniere 
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Yield:
4 servings
Ingredients:
Amount Ingredient
1 tbl Olive oil
100 gm Shallots, chopped (3 1/2oz)
1 x Fish stock cube, made up with 450 ml (3/4 pint) water
150 ml Dry white wine, ( 1/4 pint)
500 gm Jersey Royal Potatoes, washed and cut in half lengthways (1lb)
2 x Cloves garlic, crushed
400 gm Mussels, (or any other shell fish), well scrubbed and beards removed* (13oz)
2 tbl Flat leaf parsley, roughly chopped
Salt and freshly ground black pepper
Instructions:
Instructions: Heat the oil gently in a thick based saucepan and add the shallots, let them sweat for 3-4 minutes.

Add the stock, wine, garlic and Jersey Royals, bring to the boil and simmer gently for 15 minutes or until tender to the knife point.

Stir in the mussels, bring to the boil once again and then simmer gently for 3 minutes or so, until the mussels open.

Gently stir in the parsley and season to taste, adding the cream just before serving.

Notes
*Chefs TipAny mussels that do not close when slightly tapped on a work surface should be discarded.

NOTES : A delicious hearty supper.The Jersey Royals add to the delicious base of Moules Mariniere.

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