Classic Moules Mariniere

Following on from last weeks mussel theme, we are still celebrating the high quality mussels we have at the moment!

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.

Serves four.

https://rickstein.com/blog/recipe-moules-mariniere-from-rick-steins-cornwall/

Ingredients

• 1.75kg mussels

• 1 garlic clove, finely chopped

• 2 shallots, finely chopped

• 15g butter

• a bouquet garni of parsley, thyme and bay leaves

• 100ml dry white wine or cider

• 120ml double cream

• handful of parsley leaves, coarsely chopped

• crusty bread, to serve

Method

1. Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.

2. 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.

3. 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.

4. Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

5. Spoon into four large warmed bowls and serve with lots of crusty bread.

If you try this recipe, make sure to share your plate and tag us @Fishmongersfr on Instagram!