Moules marinières

Moules marinières

This dish is very simple yet extremely tasty, and the addition of crème fraîche gives it extra body and texture. 

Moules marinières

Serves: Serves 6 as a starter

Ingredients

  • 50ml butter
  • 1 onion, chopped
  • 1 celery stick, chopped
  • 4 garlic cloves, finely chopped
  • 500ml white wine
  • 3 bay leaves
  • 2 fresh thyme sprigs
  • 1kg mussels, scrubbed
  • salt and freshly ground black pepper, to taste
  • 120ml fresh cream
  • 120ml crème fraîche
  • 50ml fresh flat-leaf parsley, finely chopped

Instructions

1

Melt the butter in a large frying pan and cook the onion, celery and garlic, stirring occasionally until the onion has browned.

2

Add the wine, bay leaves and thyme, and bring to the boil. Add the mussels and cover tightly. Simmer over low heat for about 3 minutes, shaking the pan from time to time. Discard any mussels that do not open.

3

Lift the mussels out of the pan and set aside, keeping them warm until needed.

4

Strain the liquid into a clean pot, season and bring to the boil. Add the cream and crème fraîche, and reheat the sauce without boiling. Season well.

5

Put the mussels into bowls, pour the sauce over and sprinkle with parsley. Serve with crusty bread.

Send this to a friend