Moules marinières

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

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.

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.

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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine