FRENCH LESSONS

Master these effortless and elegant recipes to recreate the tastes of France

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Moules marinière with cream and garlic SERVES 4

INGREDIENTS

2kg mussels

2 garlic cloves, finely chopped

2 shallots, finely chopped

1 tbsp butter

100ml dry white wine

120ml double cream

Handful of parsley leaves, roughly chopped

Crusty bread, to serve

METHOD

Wash the mussels under cold, running water.

In a large pan, gently fry the garlic and shallots in the butter. Cook over a low heat until the shallots are soft and translucent.

Add the mussels and wine. Turn up the heat, then cover with a lid and steam for 3-4 minutes.

Give the pan a good shake every now and then. The mussels should open, discard any that stay closed.

Add the cream and chopped parsley and remove from the heat.

Spoon into bowls and serve with some crusty bread.

Crêpes with poached pears

SERVES 4

INGREDIENTS

4 large firm pears