Moules marinière

Moules marinière

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

This French stalwart has stood the test of time and appears on the menu at virtually every bistro.

Ingredients

Quantity Ingredient
1kg live mussels
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
150ml white wine
2 sprigs thyme
150ml double cream
small bunch flat-leaf parsley, leaves picked and chopped
crusty bread, to serve

Method

  1. Rinse the mussels thoroughly under plenty of running water and pull off the stringy beards, throwing away any broken shells and any that don’t close tightly when you tap them.
  2. Take a large heavy-based pan with a snug-fitting lid and heat the olive oil. Add the onion and garlic and cook over low heat for about 5 minutes until soft. Pour in the wine and as it boils and the alcohol burns off , add the mussels and thyme. Cover and let the mussels steam for 3–4 minutes. They are ready when the shells have opened. Add the cream and cook for 1 minute more.
  3. Scatter with parsley and serve immediately with crusty bread, remembering to discard any mussels that haven’t opened.
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