Moules Marinières

Moules Marinières


Casserole pan

Ingredients Serves 4:

1.   2kg fresh mussels

2.   35g butter

3.   1 medium size shallot finely chopped

4.   1 clove of garlic

5.   100ml dry white wine

6.   120ml double cream

7.   A handful of finely chopped flat leaf parsley

8.   1 sprig of thyme leaves only

9.   Pinch of salt

10.  Pinch of pepper.


The Mussels:

1.  Wash the mussels over cold running water, removing any beards and grits. Place the mussels over a cold bowl of water, discard any mussels that floats and mussels that remains open after tapping onto them.

2.  On a medium heat, melt butter on a casserole pan. Once the butter starts to foam, add the shallots, thyme leaves and garlic cook for 2 minutes. Add mussels, wine and cream and cover the lid. Cook for 4 minutes or until the mussels have opened, then remove from heat.

3. Season with salt, pepper and top with chopped fresh parsley.

Serve warm with french fries.

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