Moules-mariniere

Moules marinière

This classic dish is surprisingly quick and easy to make. Serve with crusty bread to soak up the delicious creamy sauce

By , 05 October 2018

(6 votes)

Moules marinière
  • 30 Mins

  • Serves: 4

  • Price: £1.73 per serving

Nutritional Info
Each 210g serving contains
  • Energy

    1248KJ

    298KCAL

    15%
  • Fat

    16.4g

    med

    23%
  • Saturates

    9.2g

    high

    46%
  • Sugars

    1.5g

    low

    2%
  • Salt

    0.82g

    med

    14%
of your reference intake.
Typical energy values per 100g: 594kJ/142kcal.
Ingredients
  • 1.8kg mussels (unprepared and uncooked)
  • 25g unsalted butter
  • 4 shallots, chopped
  • 1 clove garlic, finely chopped
  • 150ml dry white wine
  • 4tbsp double cream
  • 1tbsp chopped parsley, to serve
  • Crusty bread, to serve
Method
  • 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. Rinse again.

  • Melt the butter in a large pan, then cook the shallots over a low heat for 5 mins until soft. Add the garlic and cook for 1 min more. Add the wine plus 150ml water, then season with black pepper. Heat until simmering, cover and simmer for 10 mins.

  • Add the mussels. Cover the pan and cook over a medium heat for 5 mins, or until the shells have opened. The mussels cook in the steam, so shake the pan repeatedly to ensure they cook evenly. Check the mussels and discard any that haven’t opened.

  • Add the cream to the mussels in the pan and heat through. Divide the mussels between 4 bowls, pour over the sauce, then sprinkle with the chopped parsley. Serve warm with the crusty bread.