Thursday, 2 February 2012

Moules Marinieres, Care to Join me!

Tonight's dinner, one of my favourites. The French classic Moules Marinieres. Simple, easy to prepare and so delicious. Steamed mussels in white wine sauce, garlic, parley and cream. What else can you ask for. Serve it with some rustic bread on the side to mop up all that delicious sauce. For the recipe see below. Enjoy. xoxo

Moules Marinieres Recipe 

Ingredients (serves 2 people)
  • 1kg of mussels (I used frozen ones)
  • 2 cloves of chopped garlic
  • 1 finely chopped onion
  • 150ml of dry white wine
  • 55 g of butter
  • 1 large handful of finely chopped parsley
  • 4 tbsp of cream (single or double)
  • salt and pepper

  1. Melt the butter in a large saucepan and then add the chopped onion and garlic. Cook for a few minutes on a medium heat until the onions have softened.
  2. Pour the white wine into the saucepan and bring to the boil, stirring occasionally.
  3. Add the mussels and cover the pan with a lid. Cook the mussels on a high heat for several minutes, gently shaking the bottom of the pan several times during cooking to redistribute the mussels.
  4. If possible, remove the mussels one by one as they open, placing them in a colander with a bowl underneath to catch the juices and set to one side.
  5. Discard any mussels that have remained tightly shut.
  6. Boil the remaining liquid in the pan until it reduces to half and finally stir in the cream and parsley. Taste the sauce, as it may be quite salty and add any salt or pepper to your taste.
  7. Transfer the mussels to a large bowl and pour the reduced liquid over the mussels and serve immediately.

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