Moules marinière
It's a cold day. It's been raining for hours and it's all rather depressing. Do not fear, this magical moules marinière recipe will save the day and cheer the mood!
Moules marinière is a true classic. Simple, quick and absolutely delicious. Eat with your fingers and get messy. If you don't ruin a good shirt with splashes of beautiful garlicky butter then you're not doing it right!
We love Mussels, and this is a great Mussels recipe.
Moules marinière is a fantastic dish. Quick, easy and super delicious.
Moules marinière is absolutely a winter meal, when Mussels are at their best and you're in need of a good hit of garlicky butter to help fight your cold.
We use shallots, but you can substitute with onion - as Keith Floyd uses in this entertaining clip.
- 1 kg mussels (live & cleaned)
- 4 clove garlic
- 1 banana shallot
- 30 g unsalted butter
- A good splash of Glug Muscadet wine
- 1 Handful chopped parsley
- Prepare your Mussels
You do of course need to give your Mussels a good clean. Rinse under a cold tap and remove the beards and any weed or barnacles on the shells. We don't want anything nasty ending up in our buttery, garlicky sauce.
Discard any Mussels that are damaged or remain open even after you've given them a little tap.
- Prepare the other ingredients
Crush the garlic (no need to peel).
Roughly chop the shallot into fairly large pieces.
Roughly chop the parsley. Again, no need to be precise.
- Let's get cooking
Heat a good, thick-based pan over a medium heat.
Once warm, chuck in the butter.
As soon as the butter starts to gently sizzle, throw in the shallots and then the garlic. Let it all soften a bit, but don’t overcook.
Put the Mussels in the pan along with a good healthy glug of Muscadet wine.
Turn up the heat to maximum and put the lid on the pan.
Every minute or so, give the pan a good shake.
Your marvellous Moules Marinière is ready as soon as all of the Mussels have opened.
Discard any Mussels that remain closed. - To serve
Serve straight from the pan along with some good, crusty bread for mopping up all those lovely juices.
Of course, it would be a shame not to drink the remaining Muscadet at this point.
Bon Appétit! 😍
