Moules marinières
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Easy
- March 2014

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Serves 4
-
Hands-on time 10 min
A quick and classic French recipe for mussels with white wine and cream – this dish can be on the table in under 10 minutes.
Nutrition: per serving
- Calories
- 279kcals
- Fat
- 14.4g (6g saturated)
- Protein
- 23.1g
- Carbohydrates
- 5.9g (1.3g sugars)
- Fibre
- 0.7g
- Salt
- 1.3g
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Ingredients
- 1 tbsp olive oil
- Good knob of butter
- 2 shallots
- A few fresh thyme sprigs
- 2kg live mussels, checked and cleaned (see tip)
- Large glass dry white wine
- Handful fresh parsley leaves
- 3 tbsp double cream
- Crusty bread to serve
Method
- Before you start cooking, scrub the mussels well, removing any beards, and discard any that don’t close when tapped firmly on the work surface.
- Heat the oil and butter in a large saucepan with a lid. Finely chop the shallots, then fry gently with the thyme for 2 minutes. Increase the heat to high, then add the mussels and wine to the pan. Cover and cook for 3-4 minutes until the mussels open (discard any that remain closed). Meanwhile, finely chop the parsley.
- Stir the chopped parsley and double cream into the mussels, then serve with plenty of crusty bread.
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delicious. tips
Next time, in a large pan, simmer a can of coconut milk with 1 tbsp Thai green curry paste. Add the mussels and steam open.
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