Masterclass moules marinière
- 2 x 900g packs mussels (raw and unprepared), from the fish counter
- 25g butter
- 4 shallots, chopped
- 1 clove garlic, finely chopped
- 150ml dry white wine
- 4 tbsp double cream
- 1 tbsp chopped parsley
- Crusty bread, to serve
Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells.
Pull and scrape off the beards – the stringy fibres that stick out of the shells.
Use a small, sharp knife to carefully remove any barnacles stuck to the mussels. Rinse again to ensure you’ve got rid of any other bits of broken shell.
Melt the butter in your largest pan, then cook the shallots over a low heat for 5 minutes, until soft. Add the garlic and cook for another minute. Add the wine plus 150ml water, then season. Heat until simmering. Cover and simmer for 10 minutes.
Add the mussels. Cover the pan and cook over a medium heat for 5 minutes, or until the shells have opened. The mussels cook in the steam, so shake the pan repeatedly to make sure they cook evenly. Check the mussels and discard any that haven’t opened.
Add the cream and heat through. Divide the mussels between 4 bowls and pour over the sauce, then sprinkle with parsley. Serve warm with crusty bread.
When you buy mussels, the shells should be closed. If any are slightly open, tap them gently with a knife and they should shut. If they don’t, discard them as they may not be safe to eat.
Don’t overcook mussels – the meat gets tough. When the shells open, they’re ready. Discard any closed ones.
For a non-alcoholic moules mariniere, replace the wine with grape juice and 1 tbsp lemon juice.
For an extra decadent treat try crumbling 100g of roquefort cheese in with the cream.
Or, for a modern twist, try our Bloody Mary mussels or Roquefort mussels recipes.
Please drink responsibly. For the facts, visit drinkaware.co.uk.