Seasonal Fish Masterclass - Moules Marinière and Mackerel

Seasonal Fish Masterclass – Moules Marinière and Mackerel

James' seasonal fish masterclass makes the most of two fabulous ingredients, mussels and mackerel! These Moules Marinière and mackerel recipes are brilliant for sharing but even better kept for yourself! Ha!

Ingredients

Moules Mariniere

50g butter
1 onion, peeled and diced finely
2 sticks celery, diced
2 cloves garlic, peeled and crushed to a paste
2kg mussels cleaned
150ml white wine
150ml double cream
1 small bunch of parsley

To serve

4 thick slices of white crusty bread, toasted in olive oil on a griddle
1 clove garlic

Mackerel

2 mackerel, gutted and slashed in a criss cross
Drizzle of olive oil
Salt and pepper
1 lemon
Few sprigs of thyme, chopped
50ml olive oil
1 clove of garlic crushed

Method

Print Recipe

Moules Mariniere

Heat a large casserole dish until hot and add half of the butter. When sizzling, add the onions, celery and garlic, and sweat for a few minutes. Then add the wine, cream and black pepper. Stir this before adding the mussels in, and give everything a big stir. Place a lid on top of the pan. Cook for 4 minutes and sprinkle over some chopped parsley.
Rub the toasted bread with garlic.

Mackerel

Heat a BBQ until hot and place the mackerel on the grill. Drizzle in olive oil, season and cook for 1 to 2 minutes on each side. Mix the thyme, olive oil and garlic together. Place the fish onto plates, spoon over the flavoured oil and sit half a lemon on the side.