Moules marinière

Cook yourself a restaurant-style dish in six simple steps

by Rick Stein

Ingredients
Method

Ingredients

- 120 ml Double cream
- 1.75 Kg mussels
- 1 Handful Fresh parsley (chopped)
- 1 Garlic clove (chopped)
- 2 Shallots (finely chopped)
- 15 g Butter
- 1 Bouquet garni
- 100 ml Yellow tail white wine

Method

1

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

2

Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

3

Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.

4

Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

5

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

6

Spoon into four large warmed bowls and serve with lots of crusty bread.

Comments & Ratings

More Yellow tail wines recipes

	120 ml	Double Cream
	1.75 Kg	Mussels
	1 Handful	Fresh Parsley (chopped)
	1	Garlic Clove (chopped)
	2	Shallots (finely chopped)
	15 g	Butter
	1	Bouquet Garni
	100 ml	Yellow Tail White Wine

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Moules marinière

Ingredients

Method

1

2

3

4

5

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Comments & Ratings