We love this Normandy classic and have been known to make Moules Marinières as an impromptu supper served with some skinny fries or crusty bread. No other dish is as reminiscent of holidays in France and mussels are also very cheap. What could be better?
Wine Suggestion: You can’t go wrong with a good old Muscadet here. Just the thing to complement the dish and shouldn’t blow the budget. Unfortunately Muscadet has had a few good quality but low quantity vintages so it may be a bit more scarce than usual.
Moules Marinière – to serve 4
- 2kg mussels
- 1 onion, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, crushed
- a small handful of parsley, roughly chopped
- 50g butter, chilled
- 150ml water
- 150ml dry white wine
Melt half the butter in a large saucepan, add the onion and shallots and sweat for about 10 minutes or until soft. Add the garlic and cook for 1 minute, then add the water, wine and half the parsley and simmer for 5-10 minute.
Add the mussels, cover the pan quickly with a tight lid and cook over a high heat for 5 minutes, giving the pan a good shake occasionally. Check if the mussels are open, if most of them are still closed, cover and cook for another minute or two, or until opened.
Drain the mussels in a colander over a bowl to catch the liquid and discard any that haven’t opened. Cover the mussels with a pan lid to keep them warm. Pour the mussel liquid back into the pan and boil until it has a strong concentrated flavour. Reduce the heat.
Cut up the remaining butter into small pieces and whisk into the sauce, piece by piece. Taste and season.
Transfer the mussels to a serving bowl, pour over the sauce and sprinkle with the remaining parsley.
(Original recipe from Leiths: How to Cook, Quadrille, 2013.)