moules mariniere

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.

Moules marinière with cream, garlic and parsley

mussels

garlic clove, finely chopped

shallots, finely chopped

butter

parsley, thyme and bay leaves

100 milliliters/3½fl oz dry white wine or cider

120 milliliters/4fl oz double cream

parsley leaves, coarsley chopped

Mussels with white wine, garlic, parsley and cream

4.5 lbs fresh mussels (Metric 2 kg)

double cream (Metric 300 grams)

parsley

garlic,

shallots

cheap cooking white wine

butter (Metric 50 grams)

bouquet garni

Seasoning

Finely chop the garlic, parsley, and shallots and lay out with all of the other ingredients.

Run all of the mussels under cold water.

Check each mussel and debeard as appropriate.

Discard all dead mussels.

Add the oil and butter to a large saucepan and gently melt. Next, add the garlic and shallots and sweat for a couple of minutes.

Add the white wine and reduce for 2 minutes.

Now add the mussels and seasoning and stir. Place the lid on the saucepan and steam the mussels for 3-4 minutes or until the mussels are open.

Next, add the cream and parsley and stir into the mussels. Heat through for one minute and serve immediately with crusty bread.

Try a decent white burgundy as a pair to the mussels and you will be in heaven! Yum!!

Moules marinière ou à la marinière : les moules frites de la braderie de Lille !

Moules marinière

litres de moules de bouchot

l de vin blanc sec

un bouquet de persil de première fraîcheur ou 2 belles branches de céleri

grosses échalotes ciselées ou et 2 oignons

un bouquet garni (facultatif)

gousses d'ail

g de beurre.

Faire suer l'oignon et l'ail dans le beurre.


Verser les moules dans la cocotte et mélanger à l'aide d'une écumoire puis couvrir quelques minutes le temps que les moules s'ouvrent.


Les moules sont ouvertes et prêtes à être servies.


Servir les moules directement dans la cocotte ou en portions individuelles. Pendant la braderie de Lille, les moules se servent avec des pommes frites et une bière (à consommer avec modération).

This fish stew from northern France, sometimes called Marmite Dieppoise, is a great comfort food meal

Normandy fish stew

cider wine

leeks

baby button mushroom halved

fraîche

skin-on sustainable white fish (plaice would be perfect)

Place mussels and cider or wine in a wide, shallow pan. Cover and place on a high heat for 3-4 mins, shaking pan a few times until mussels have opened. Tip into a colander over a bowl to catch the juices. Discard any that have not opened.

Place the pan back on the heat with a large knob of butter. Sizzle the leeks for 8 mins until soft, then add the mushrooms. Add the mussel cooking liquid and crème fraîche and bubble down for 5 mins to reduce by half. Turn down the heat and add the fish. Cover and gently poach for 10 mins until cooked, then carefully lift out. Stir through the mussels and parsley and heat through.

If you want, place the fish back in the pan to serve from the table or place a piece of fish in each serving bowl and spoon everything else around it. Delicious served with boiled waxy potatoes, such as Pink Fir Apple.

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Top 4 moules mariniere recipes from across the web

The most viewed moules mariniere recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Moules marinière with cream, garlic...

Mussels with white wine, garlic, pa...

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The most viewed moules mariniere recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine