Moules Mariniere

Ingredients

• 1kg muscles, cleaned and debearded
• 1 onion
• 2 tbsp chopped parsley
• 1 bouquet garni
• 3 garlic cloves
• 1/2 cup dry white wine
• 1/2 cup + 1/3 cup fish stock
• 1/3 cup soaked cashews
• extra virgin olive oil

Directions

Start by preparing your cashew cream by blending the cashews and 1/3 cup fish stock on high speed for 2-3 mins until creamy and smooth. Heat 2 tbsp of oil in a large saucepan over medium heat. Add the onion chopped finely and cook until soft along with the bouquet garni (you can use sage, rosemary, thyme, basil, parsley or anything you like) before adding the minced garlic and cook for about 1 minute. Add the wine and rest of the stock and reduce heat to low simmering stirring occasionally for about 5 minutes. Add the cashew cream and mussels to the pot and cook, covered, shaking the pan often for 5 minutes. Season if needed, then pour muscles and liquid into a large serving bowl removing the bouquet garni and top with the chopped parsley. We served with toasted gluten free bread.