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Moules Mariniere

This aromatic classic will get the neighbours flocking. Be warned!

Ingredients

  • 1 kg mussels
  • 4 shallots, finely diced
  • 1 small garlic clove, crushed
  • 2 tbsp fresh parsley, chopped
  • 200 ml dry white wine
  • 45 ml double cream
  • 45 g butter
  • salt and pepper

Method

  1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water
  2. Soften the shallots in a large pan with half the butter for a couple of minutes. Then add the garlic, most of the parsley (reserving some as a garnish), the wine and bring to the boil.
  3. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 3-4 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
  4. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the parsley and remaining butter and bring to the boil. Season to taste.
  5. Stir in the cream then pour the mixture over the mussels and serve immediately with a glass of Mouton Cadet White.

Goes well with...

Muscadet de Sevre et Maine Domaine Bois Malinge

Muscadet de Sevre et Maine Domaine Bois Malinge

"Fresh and zesty with pronounced mineral character & a lemony finish"

Perfect with..."Ideal with oysters, mussels or plain white fish"

Grape:
Melon de Bourgogne
Country:
France
Price:
£5 - £7
Region:
Loire
International Wine Challenge 2011 Commended
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2 Serves 2 people
20 Preparation time of 20 mins
10 Cooktime for 10 mins

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