Classic Moules Marinière
If you normally only have Moules Marinière in a restaurant...now is the time to give the recipe a go at home! Simple, hearty and delicious!
Ingredients
- 50g butter
- 1 onion peeled and diced
- 2 sticks celery diced
- 2 cloves garlic, peeled and crushed to a paste
- 2k mussels, cleaned
- 250ml white wine
- 250ml double cream
- 4 thick slices of white crusty bread
- 2 tbs olive oil
- 1 small bunch of parsley
Method
Heat a large casserole dish until hot.
Add half of the butter. When sizzling, add the onions, celery and garlic, sweat for a few minutes. Then add the wine, cream and black pepper.
Stir this before adding the remaining butter. Pop the mussels in, and give everything a big stir and pop on a lid.
Cook for 4 minutes and sprinkle over some chopped parsley.
To char the bread, drizzle in olive oil and toast until charred. Serve this alongside the mussels!
Ingredients
- 50g butter
- 1 onion peeled and diced
- 2 sticks celery diced
- 2 cloves garlic, peeled and crushed to a paste
- 2k mussels, cleaned
- 250ml white wine
- 250ml double cream
- 4 thick slices of white crusty bread
- 2 tbs olive oil
- 1 small bunch of parsley
Method
Heat a large casserole dish until hot.
Add half of the butter. When sizzling, add the onions, celery and garlic, sweat for a few minutes. Then add the wine, cream and black pepper.
Stir this before adding the remaining butter. Pop the mussels in, and give everything a big stir and pop on a lid.
Cook for 4 minutes and sprinkle over some chopped parsley.
To char the bread, drizzle in olive oil and toast until charred. Serve this alongside the mussels!
