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Mussels Marinieres
Cider Mussels
MOULES MARINIERES
Moules Marinieres or, Mussels Seaman style as it translates literally, is a French dish of mussels, garlic, herbs and white wine. Try substituting dill and Pernod or tarragon and cider for parsley and white wine to create different but most enjoyable variations.
ShoppingMussels
Chopped garlic and shallots/onion
Butter
Chopped parsley and thyme
Dry white wine
Double cream
Crusty bread
Method
Wash the mussels in cold running water, discard any ones that won't close when lightly tapped on a hard surface.
Pull out the fibrous beards and then remove any barnacles on the shells. Rinse them again ensuring that there are no loose bits of shell left attached to the mussels.
Cook the garlic and shallots/onion in the butter until softened but not coloured. Use a large pan big enough to take all the mussels (the pan should be only half full to allow for space to stir the shellfish).
Add the mussels and wine, cover with a lid and steam them to open; this should happen in3-4 minutes. Shake every now and then to help the cooking process.
Add the cream, thyme and chopped parsley and remove from the heat.
Serve with crusty bread and a bottle of something white and chilled.
