Moules Marinieres
40 minutes
4
This absolute classic showcases great, fresh shellfish at its simplest and best. An all-time favourite.
- First, wash the mussels in cold running water; discard any that won't close when lightly tapped on a hard surface.
- Next, pull out the fibrous 'beards' and remove any barnacles on the shells. Rinse the mussels again, ensuring that there are no loose bits of shell left attached to the mussels.
- Using a pan large enough to take all the mussels (the pan should be only half full to allow for space to stir the shellfish), cook the shallots/onion until softened but not brown.
- Next, add the mussels and white wine, cover with a lid and let them steam open; this should happen in 3-4 minutes. A good shake every now and then will help the cooking process.
- Finally, add the cream, thyme and chopped parsley and remove from the heat.
Author The Cornish Fishmonger
Details:
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Author: The Cornish Fishmonger
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Prep time:
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Cook time:
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Total time:
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Serves: 4
Ingredients:
- Fresh Cornish Mussels
- Chopped garlic & shallots/onion
- Butter
- Chopped parsley & thyme
- Dry white wine
- Double cream
- Crusty bread