Classic French

Moules marinière

Name: Moules marinière
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 1.8kg very fresh good-quality mussels; 100ml dry white wine; 20g unsalted butter; 1 small white onion, peeled and very finely chopped; 4 bay leaves; 8 thyme sprigs; 2 tbsp whipping cream; 3 tbsp roughly chopped flat-leaf parsley

A classic all year round

Prep 20 minsCook 5 minsServes 4

The good thing about mussels is you can eat them all year round! We, French, have many uses for them – gratin, omelette, stuffed, in soups, casseroles, in salads – but my favourite is the most traditional use of them: Moules marinière. This Normandy classic is simple to cook at home, especially as you can now easily buy mussels that have already been cleaned and de-bearded.

Ingredients

For the mussels

1 4/5kgvery fresh good-quality mussels
100mldry white wine
20gunsalted butter
1small white onion, peeled and very finely chopped
4bay leaves
8thyme sprigs
2 tbspwhipping cream
3 tbsproughly chopped flat-leaf parsley

Method

1
Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present.
Discard any mussels that float, including those that are open.
Drain the mussels in a colander.
Meanwhile, boil the wine in a small pan for 30 seconds.
2
To cook the mussels in a large saucepan over a high heat, melt the butter.
Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds.
Bring to the boil, add the mussels and cover with the tight-fitting lid.
Cook for 2–3 minutes until the mussels open.
Stir in the cream and chopped parsley.
3
To serve the mussels, tip into a large dish or divide among warmed soup plates.
Provide your guests with finger bowls and serve with lots of good French bread to mop up the wonderful juices.

Chef's Tips

“
"The secret, as ever, is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater, with no ‘fishy’ smell." "For an Indian twist, add a generous pinch of Madras curry powder to the onion and finish the dish with lemon juice and freshly chopped coriander." "For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with creamed coconut or coconut milk."

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!