Classic Moules Mariniere is a dish that my family love. It is full of flavour, textures, looks beautiful and has a warm welcoming aroma that is hard to beat. The mussels are soft and delicate, cooked in white wine, cream, garlic and shallots. A mixture that always going to be amazing. Ideal recipe for a starter and a main dish.
Classic Moules Mariniere
- Have a check of the mussels before you start cooking. Any mussels that are already open should be discarded as they are not fresh.
- Place a large saucepan on a high heat with a knob of butter. When the butter has melted, add the chopped cshallots and garlic and fry for a minute or two.
- When they have started to soften, add the mussels to the pan.
- Put the lid on the pan and shake vigorously to mix the ingredients together.
- Remove the lid off and add the wine to the pan.
- Replace the pan lid and turn the heat down slightly.
- Leave the mussel, shallot, garlic and white wine mixture to cook for a minute with
- the lid on and then shake vigorously again.
- Add the stock and bring the mussel mixture to a boil with the lid on. The mussel shells will start to open.
- In a separate smaller pan, gently heat the cream until nearly boiling and then add it to the mussel pan.
- When thorough combined, serve the mussels and sauce into warmed serving dishes.
- Add finely chopped fresh parsley.
- Serve immediately with a warmed baguette for dunking.