Moules marinières

The classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise.

Moules marinières

Servings:	Serves 4
Calories per serving:	1264
Ready in:	30 minutes
Prep. time:	15 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	21st January 2013

Best recipe review Oh, I love moulse 5/5 It's years since I've had the real thing! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 kg (4lb) mussels
• 40 g (1 ½ oz) butter
• 1 Large onion, peeled and chopped
• ½ a stick of celery, finely chopped
• 4 cloves of Garlic, peeled and crushed(crushed)
• 410 ml (about ¾ pint) white wine
• 2 sprigs of thyme
• 1 bay leaf
• 185 ml (0.325 pint) double cream
• 2 tablespoons chopped parsley
• sea salt and freshly ground black pepper

Method

1. Scrub the mussels and remove any beards
2. Throw any that are open before cooking and don't close when tapped
3. In a large pan, melt the butter and sauté the onion, garlic and celery for about 5 minutes
4. Add the wine, thyme and bay leaf and bring to the boil
5. Add the mussels, replace the lid and simmer for 3 minutes
6. Using tongs or a tiny sieve and take out the mussels and place on a warm plate (I have a Chinese sieve with a
7. long handle that's great for this)
8. Throw any unopened mussels at this stage
9. Using a large sieve, strain the liquor into another clean pan, leaving behind any grit etc
10. Bring the strained liquor to the boil and boil hard for 2 minutes
11. Remove from the heat, wait half a minute and stir in the cream and season well
12. Pour the creamy liquor over the mussels and sprinkle with parsley

Serving suggestions

Serve hot in individual bowls, accompanied with crusty French bread or frites and mayonnaise

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