Moules Marinière

Serves: 2
A classic and the ultimate sharing dish. Two bowls of moules in the centre of a table, with crusty bread. If any mussels are open before cooking, give them a tap. If they close, they are fine; if not, discard them. Likewise discard any that are still closed or broken after cooking. If you can’t find ‘ready-to-cook’ mussels, place the fresh mussels into a large bowl of cold water and scrub to clean them. Remove any beards, which are the stringy threads on the side of the shell. Drain before cooking.

Ingredients

  • 2 tbsp olive oil
  • A knob of butter
  • 4 large banana shallots, thinly sliced
  • 4 garlic cloves, crushed
  • 1kg (2 1/4 lb) ready-to cook fresh mussels
  • 150ml (1/4 pint) white wine
  • 150ml (1/4 pint) pouring double cream
  • Juice of 1/2 lemon
  • Small bunch of flat-leaf parsley, chopped

Instructions

  • 1
    Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry for 3–4 minutes to soften. Add the garlic and fry for 10 seconds.
  • 2
    Tip the clean mussels into the pan and stir over the heat. Pour in the wine and bring up to the boil. Cover with a lid and boil for 3–4 minutes, giving the pan a shake every now and again, until the mussels have opened.
  • 3
    Remove the mussels with a slotted spoon and place into a warm dish.
  • 4
    Continue to boil the liquid in the pan over a high heat, until reduced by half (which should take around 5 minutes). Add the cream and boil for a few minutes. Taste and season well with salt and freshly ground black pepper.
  • 5
    Return the mussels to the pan, add the lemon juice and the parsley, and toss everything together.
  • 6
    Serve at once while piping hot.
  • Mary's Tips

  • 1
    Make and serve immediately.
  • 2
    Not suitable for freezing.

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