Moules Marinière

Name: Moules Marinière
Yield: Serves 2–3
Cuisine: United Kingdom
Ingredients: 2 heaped tablespoons chopped fresh shallots or onions; 50 g (2 oz) butter; 1 kg (2¼ lb) live mussels, washed, scrubbed and ‘beards’ (the threads that hang from the shells) removed; Salt and pepper; 1 tablespoon mixed chopped fresh herbs e.g. parsley, tarragon, chervil; 2 glasses of white wine; 1 heaped tablespoon finely diced leek (optional); 3 glasses of Fish Stock or alternative or water; 1 star-anise (optional); A squeeze of lemon juice; 85 ml (3 fl oz) double cream; 1 garlic clove, crushed; 1 heaped tablespoon finely diced celery (optional); 1 heaped tablespoon finely diced carrots (optional)

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Fabulous Food

By Gary Rhodes

Published 1997

About

I love eating large bowls of mussels, with some good bread to mop up any juices. Moules Marinière is a French classic that, for me, stands as a complete dish. I have added one or two extra flavours but they are optional, so you can keep this dish as simple as possible.

Ingredients

1 kg (2¼ lb) live mussels, washed, scrubbed and ‘beards’ (the threads that hang from the shells) removed
50

Europe
United Kingdom
Starter
Pescatarian
Gluten-free
England

Method

Melt 15 g (½ oz) of the butter in a saucepan and add the shallots or onions, carrots, celery and garlic. Cook for a few minutes, until beginning to soften, and then add the diced leek, if using. Cook