Moules marinières
From Cookipedia
The classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise.
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
- Scrub the 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 and sauté the onion, garlic and celery for about 5 minutes
- Add the wine, thyme and bay leaf and bring to the boil
- Add the mussels, replace the lid and simmer for 3 minutes
- Using tongs or a tiny sieve and take out the 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 at this stage
- Using a large sieve, strain the liquor into another clean pan, leaving behind any grit etc
- Bring the strained liquor to the boil and boil hard for 2 minutes
- Remove from the heat, wait half a minute and stir in the cream and season well
- 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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https://www.cookipedia.co.uk/recipes_wiki/Moules_marini%C3%A8res