Jules Seafood Mussels
Enjoy a taste of France in this delicious moules marinière (mussel steamed in white wine) recipe, twisted slightly as always by me. This recipe offers an option to cook in butter, chopped onion and garlic with the addition of white wine, or cider and lots of cream.
For an alternative recipe please click here for Rosemary Lime Mussels
Ingredients
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1.75kg fresh mussels- cleaned and washed
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1 garlic clove- finely chopped
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2 shallots or one small red onion- finely chopped
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1 bouquet garni- fresh parsley, thyme and bay leaves
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Generous 15g butter
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Additional
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100ml dry white wine or cider
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120ml double cream
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Large handful of parsley leaves- coarsely chopped
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Garnish
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Fresh crusty bread
Instructions
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Make bouquet garni:
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01 Using a cooking string tie together in a small bunch parsley, thyme and bay leaves.
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Prepare mussels:
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02 Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. Remove the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
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Cook:
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03 Soften the garlic and shallots/onion in the butter in a large pan big enough to take all the mussels. Add the mussels, the wine or cider, turn up the heat, then cover and steam them so they open in their own juices for 3-4 minutes. Give the pan a good shake every now and then. Finally remove the bouquet garni and add the cream. Cascade the top with the chopped parsley
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Serve:
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04 Take to the table piping hot either in the pot or spoon immediately into large warmed bowls and serve with lots of crusty bread to mop up all the lovely broth.
Notes
Mussels can be either cooked very simply in their own juices with a touch of butter, white wine or cider, however, I like to add cream but this can be left out if preferred and actually leaving out the cream is more traditionally and true to a classic French recipe. The final choice is yours however, REMEMBER only eat those which open as the closed ones are not good for consumption and may make you unwell when eaten.
