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Moules Marinieres

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Serves: 6
10g low-fat spread
1 large onion, chopped
1/2 celery stalk, chopped
2 garlic cloves, crushed
400ml / 14 fl oz white wine
1 bay leaf
2 sprigs thyme
2kg / 4 lb 8 oz mussels, cleaned
220ml / 71/2 fl oz light evaporated milk
2 tbsp chopped flat-leaf parsley
crusty bread to serve

Melt the butter in a large saucepan over medium heat. Add the onion, celery and garlic and cook, stirring occasionally, for about 5 minutes, or until the onion is softened but not browned.

Add the wine, bay leaf and thyme to the saucepan and bring to the boil. Add the mussels, cover the pan tightly and simmer over low heat for 2-3 minutes, shaking the pan occasionally. Using tongs or a slotted spoon, lift out the mussels as they open and put them into a warm dish. Discard any mussels that haven't opened after 3 minutes.

Strain the cooking liquid through a muslin-lined fine sieve into a clean saucepan to remove any grit or sand. Bring the liquid to the boil and boil for 2 minutes. Add the evaporated milk and reheat without boiling. Season well. Serve the mussels in individual bowls with the liquid poured over. Sprinkle with the parsley and serve with bread.

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