Moules Marinière
Fresh Mussels cooked in white wine, onion, garlic and parsley!
Equipment
- Cast iron pot
- 2 Sieves
- Chopping board
- Sharp knife
Ingredients
- 1 kg live mussels
- 50 g unsalted butter be generous
- 1 onion
- 1 stalk celery optional
- 4 cloves garlic
- 100 ml dry white wine
- 2 tbsp liquid cream
- 2 tbsp chopped parsley
- ¼ tsp black pepper
- salt
Instructions
- Wash the mussles in the sink using cold water. Remove the beard and scrub the shell with a bristle brush or your nails.
- Chop the onion and parsley, mince the garlic, measure out the rest of the ingredients and set aside.
- Heat a pan with olive oil then throw in the butter, onion and saute for 2 minutes, add the minced garlic fry for another minute or so then add the wine.
- Stir and allow the wine to bubble and the alcohol to evaporate. Add the seasonings, cream and more butter if needed and whisk.
- Throw in the mussels cover and turn the heat to low/medium. Keep the lid closed and allow to steam for 3 minutes before shaking/twirling the pot around to cook the mussels evenly.
- Leave to steam for a further 3-5 minutes and serve out of the pot hot with some crusty bread or homemade fries.
Notes
TIPS -
- Chop and prepare all ingredients prior to starting to cook.
- Use a good quality pot that retains steam well - like cast iron.
- Use less salt than you think you need - its easy to over salt.
- Serve straightaway mussels get cold quickly.