Mussels are a fantastic ingredient and are easily accessible, so why aren’t more of us using them?!

Moules marinières is a classic French recipe, however, the original does not contain cream.  We think that adding cream creates a decadent sauce for you to mop up with thick crusty bread! Here is our interpretation of the classic moules marinières for you to try at home.

Ingredients (serves 4):

  • 1.5-1.75kg mussels (as fresh as you can find)
  • 1 garlic clove, finely chopped
  • 2 shallots, finely chopped
  • 15g/½oz butter
  • fresh herbs ( we like thyme and bay leaves)
  • around 100ml dry white wine
  • 100ml double cream
  • handful of fresh flat leaf parsley (roughly chopped)
  • thick crusty bread to serve

Method:

Wash the mussels under plenty of cold, running water (you don’t want any sand or grit getting into you lovely sauce!) We recommend that you get rid of any mussels that are already open.

 

This next bit can be quite laborious but it needs to be done! Remove the beard from the mussles (the beard is made up of many tough fibers which emerge from the shell) and get rid of any barnacles with a large knife.  Once again, rinse the mussels to remove any small bits of shell, barnacles and grit.  Set to one side.

 

Soften the garlic and shallots in the butter in a large pan (large enough to be able to hold all of the mussels with room to add the sauce).

Add the mussels and wine to the softened garlic and shallots, turn up the heat, then cover to steam the shells open.  This should take around 3-4 minutes. Shake the pan every now and again .

Add the cream and fresh herbs and remove from the heat.

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

We hope that you enjoy this recipe!

Happy cooking!

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