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{{#seo:
|title=Moules marinières, French recipe
|titlemode=replace
|keywords=#mussels #moulesmariniares #bayleaf #garlic #thyme #parsley #celery #mayonnaise #boil #butter #sieve
|hashtagrev=032020
|description=The classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise
}}
The classic French/Belgian dish, wonderful served with frites and a dollop of [[Mayonnaise|mayonnaise]].
{{recipesummary
|TotalCalories = 5058
|PortionCalories = 1264
|DatePublished=21st January 2013
|Author=Chef
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 30 minutes
|PrepTime = 15 minutes
|CookTime = 15 minutes
|Image = [[Image:Moules marinières recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Oh, I love moulse''

5/5

It's years since I've had the real thing!

 [[User:PSmith|Paul R Smith]] 
</tr></td>
</table>

{{RecipeIngredients
| 2 kg (4lb) [[Mussels|mussels]]
| 40 g (1 ½ oz) [[Butter|butter]]
| 1 Large [[Onion|onion]], peeled and chopped
| ½ a stick of [[Celery|celery]], finely chopped
| 4 [[Cloves|cloves]] of [[Garlic]], peeled and crushed(crushed)
| 410 ml (about ¾ pint) [[White wine|white wine]]
| 2 sprigs of [[Thyme|thyme]]
| 1 [[Bay leaf|bay leaf]]
| 185 ml (0.325 pint) [[Double cream|double cream]]
| 2 tablespoons chopped [[Parsley|parsley]]
| [[Sea Salt|sea salt]] and [[Freshly ground black pepper|freshly ground black pepper]]
}}
===Method===

{{RecipeMethod
| Scrub the [[Mussels|mussels]] and remove any beards
| Throw any that are open before cooking and don't close when tapped
| In a large pan, melt the [[Butter|butter]] and sauté the [[Onion|onion]], [[Garlic|garlic]] and [[Celery|celery]] for about 5 minutes
| Add the [[Wine|wine]], [[Thyme|thyme]] and [[Bay leaf|bay leaf]] and bring to the [[Boil|boil]]
| Add the [[Mussels|mussels]], replace the lid and [[Simmer|simmer]] for 3 minutes
| Using tongs or a tiny [[Sieve|sieve]] and take out the [[Mussels|mussels]] and place on a warm plate (I have a Chinese sieve with a
| long handle that's great for this)
| Throw any unopened [[Mussels|mussels]] at this stage
| Using a large [[Sieve|sieve]], strain the liquor into another clean pan, leaving behind any grit etc
| Bring the [[Strained|strained]] liquor to the [[Boil|boil]] and boil hard for 2 minutes
| Remove from the heat, wait half a minute and stir in the [[Cream|cream]] and season well
| Pour the creamy liquor over the [[Mussels|mussels]] and sprinkle with [[Parsley|parsley]]
}}
===Serving suggestions===
Serve hot in individual bowls, accompanied with crusty [[French bread]] or frites and [[Mayonnaise|mayonnaise]]
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Belgian recipes]]
[[Category:French recipes]]
[[Category:Main courses]]
[[Category:Sea fish recipes]]
[[Category:Shellfish recipes]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/mussels|#mussels]] [[Special:Search/moulesmariniares|#moulesmariniares]] [[Special:Search/bayleaf|#bayleaf]] [[Special:Search/garlic|#garlic]] [[Special:Search/thyme|#thyme]] [[Special:Search/parsley|#parsley]] [[Special:Search/celery|#celery]] [[Special:Search/mayonnaise|#mayonnaise]] [[Special:Search/boil|#boil]] [[Special:Search/butter|#butter]] [[Special:Search/sieve|#sieve]]
</code>

Moules marinières - Revision history

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