Saturday Kitchen - Moules Mariniere

Another classic dish that we don't eat enough of. this recipe is from from Raymond Blanc's Kitchen Secrets.

Preparation time: less than 30 mins.

Cooking time: less than 10 mins
Serves 4.

It's surprisingly easy to make.

Ingredients

- 1.8kg/3lbs 8oz mussels
- 100ml/4fl oz dry white wine
- 1 tbsp unsalted butter
- 1 small onion, very finely chopped
- 4 fresh bay leaves
- 8 sprigs fresh thyme
- 2 tbsp whipping cream
- 3 tbsp chopped fresh flatleaf parsley

Method

1. Wash the mussels under cold running water in a sink, removing any beards and barnacles. Do not scrub the shells as the colour will transfer during cooking giving an unappetising grey colour to the dish. Discard any mussels that float or remain open when tapped against the side of the sink.

2. Boil the wine in a small saucepan for 30 seconds then set aside. (This is to remove the harsh taste of the alcohol and leave only the fruity acidity of the wine.)

3. Melt the butter in a large saucepan over a high heat, then add the onion, bay leaves and thyme. Stir for 10 seconds, then add the wine and bring to a boil.

4. Add the mussels, cover with a lid and cook for 2-3 minutes or until the mussels open. (Discard any mussels that do not open.)

5. Add the whipping cream and parsley and stir well. No seasoning is required as the mussels will release a little salt water when they open, which is enough to season the dish perfectly.

6. Serve the mussels in a large warmed serving dish or four soup plates. Give your guests finger bowls and plenty of good-quality French bread to mop up the juices.

Top recipe tip

There are many variations of this dish. Try adding Madras curry powder with the onion and finish the dish with lemon juice and fresh coriander. For a Thai version, add chilli, garlic, lemongrass and lime leaf with the onion and replace the cream with coconut milk.

So tasty



Best place to get the mussels from is fish for thought online. Amazing stuff.