Recipes
Moules marinière
This classic dish is surprisingly quick and easy to make. Serve with crusty bread to soak up the delicious creamy sauce
This classic dish is surprisingly quick and easy to make. Serve with crusty bread to soak up the delicious creamy sauce
(7 votes)
Cook: 30 Mins
Serves: 4
Price: £1.73 per serving
Nutritional Information
Each 210g serving contains
Energy
1247kj
298kcal
1247kj
298kcal
15%
Fat
16.4g
16.4g
Med
23%
23%
Saturates
9.2g
9.2g
High
46%
46%
Sugars
1.5g
1.5g
Low
2%
2%
Salt
0.82g
0.82g
Med
14%
14%
of your reference intake.
Typical energy values per 100g:
594kj/142kcal
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
1
Wash the mussels in cold running water, discarding any that are open or have broken or cracked shells.
2
Pull and scrape off the beards – the stringy fibres that stick out of the shells. Rinse again.
3
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.
4
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.
5
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.