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Summer
Moules marinières

Moules marinières

Name: Moules marinières
Yield: Serves 4
Cuisine: French recipes
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

Easy
March 2014

Easy
March 2014

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

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.