Moules Marinière

Name: Moules Marinière
Ingredients: Put 2 chopped shallots and some parsley stalks in a large pan with 300 ml (½ pint) dry white wine, black pepper and the mussels. Cover and shake over a high heat until the shells open; it will take less than 2 minutes.; Strain the cooking liquid into a saucepan and reduce over high heat by about one third. Whisk in 50 g (2 oz) unsalted butter, a large handful of chopped parsley and some black pepper and adjust the seasoning if necessary. Pour over the mussels and serve. Chunks of good crusty bread are the only accompaniment necessary.

Preparation info

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

Method

Mussels are richly flavoured, succulent and not expensive. The golden rule is to discard any not tightly closed or that do not close when tapped before cooking, and any that remain closed after cooking. Simply steam mussels until their shells open up.

This is my version of moules marinière, the classic dish of steamed mussels with flavoured cooking juices. Allow