Moules Mariniere

Serves
2
Preparation time
20 minutes
Cooking time
10 minutes

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.

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