Check out this easy recipe for Moules marinière. You can impress the family with this classic French dish in no time at all – ready on the table in 40 minutes.
Moules marinières (sailors mussels) from Normandy in France, are mussels in white wine sauce. They are traditionally served with fries to compose moules-frites.
If you like mussels then try the Bouillabaisse.
- 1.75 kg mussels
- 1 Garlic finely chopped
- 2 shallots finely chopped
- 15 g butter
- 1 bouquet garni parsley, thyme and bay leaves
- 100 ml dry white wine or cider
- 120 ml double cream
- 1 handful fresh flat-leaf parsley coarsley chopped
- crusty bread to serve
- Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
- Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
- Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Spoon into four large warmed bowls and serve with lots of crusty bread.