If you are in to seafood, a good moules marinières is a real treat. With a little bit of effort, our moules marinières recipe will satisfy anyone with a love of shell fish.
Before cooking your Mussles
Unfortunately, you can’t just start cooking mussles. There is a little bit of preparation to be done first. We have found this great little video from Bart’s Fish Tales. It shows you how to clean, select and de-beard them before you get in to following this moules marinières recipe. Please don’t skip this step. It is very important , to make sure you don’t eat any bad ones.
Moules Marinières Recipe
This recipe comes from Rick Stein. We have tried a few different versions of a moules marinières recipe, and this is our favourite with relevance to how easy it is to make and how nice it is.
Prep Time: Less than 30 mins Cooking Time: 10 to 30 mins. Serves: 4 to 6
- 1.75kg/4lb mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g/½oz butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml/3½fl oz dry white wine or cider
- 120ml/4fl oz double cream
- handful of parsley leaves, coarsley chopped
- crusty bread, to serve
- 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.
- 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.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Spoon into four large warmed bowls and serve with lots of crusty bread.