Moules marinière

AuthorPam Lloyd

This classic French dish makes for a fresh and light meal while being simple and quick to make.

Yields4 Servings
 1 kg mussels (scrubbed) 30g butter 1 tbsp olive oil 4 shallots (peeled and finely chopped) 2 garlic cloves (peeled and crushed) 300ml white wine 200ml double cream 2 tbsp parsley (finely chopped) 1 tbsp chives (finely chopped) 1 large baguette (optional)
1

Check through the mussels, discarding any that are cracked or do not close when tapped sharply. Remove any ‘beards’ and rinse under cold running water. Leave in a bowl of cold water for 30 seconds.

2

In a large, deep pan with a lid, melt the butter with the olive oil. Add the shallots, cover and cook gently for 10 minutes, until softened and translucent.

3

Add the garlic and cook for a further 2 minutes. Pour in the white wine, bring to the boil and add the mussels. Cover and cook for 4 minutes.

4

Tip the mussels out into a colander set over a bowl to catch the liquid. Return the liquid to the pan and reduce slightly. Add the double cream, season and boil for 2 minutes.

5

Meanwhile transfer the mussels to a large serving bowl, discarding any that have not opened during the cooking process.

6

Add the parsley and chives to the sauce and pour over the mussels. Serve with plenty of warm, crusty bread.

CategoryCuisine

Ingredients

 1 kg mussels (scrubbed) 30g butter 1 tbsp olive oil 4 shallots (peeled and finely chopped) 2 garlic cloves (peeled and crushed) 300ml white wine 200ml double cream 2 tbsp parsley (finely chopped) 1 tbsp chives (finely chopped) 1 large baguette (optional)

Directions

1

Check through the mussels, discarding any that are cracked or do not close when tapped sharply. Remove any ‘beards’ and rinse under cold running water. Leave in a bowl of cold water for 30 seconds.

2

In a large, deep pan with a lid, melt the butter with the olive oil. Add the shallots, cover and cook gently for 10 minutes, until softened and translucent.

3

Add the garlic and cook for a further 2 minutes. Pour in the white wine, bring to the boil and add the mussels. Cover and cook for 4 minutes.

4

Tip the mussels out into a colander set over a bowl to catch the liquid. Return the liquid to the pan and reduce slightly. Add the double cream, season and boil for 2 minutes.

5

Meanwhile transfer the mussels to a large serving bowl, discarding any that have not opened during the cooking process.

6

Add the parsley and chives to the sauce and pour over the mussels. Serve with plenty of warm, crusty bread.

Moules marinière