Moules mariniere recipe

1. 1

   Cleaning the mussels: wash the mussels under cold running water, but dont scrub the shells or the colour will transfer to the juices during cooking, giving them an unappetizing grey appearance.

2. 2

   If any of the mussels float it means they are not very fresh, so discard them (and ask your fishmonger to credit them).

3. 3

   Press the shells of any open mussels together with your fingers; if they dont close, discard them.

4. 4

   Scrape off any barnacles from the mussels with a sharp knife and pull out the beards, then drain well.

5. 5

   Cooking the onion and herbs: over a medium heat, in a large pan, soften the onion, bay leaves and thyme in the butter for 1 minute.

6. 6

   Cooking the mussels: add the mussels and white wine, cover the pan tightly with a lid and cook for 4-5 minutes, until the mussels open.

7. 7

   Finishing the dish: stir in the cream and chopped parsley, then serve in a large dish or 4 soup plates.

8. 8

   Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices

* Per serving · 4 servings · Values may vary.

No additional tips available.