A Normandy classic. Very fast to make, comforting and homely recipe by Raymond Blanc. Our mussels come from Pesky Fish.
Make sure you clean your mussels properly, otherwise the remaining sand in mussels will make the eating experience very unpleasant. We serve the mussels with a generous amount of fresh sourdough which helps to mop up all scrumptious juices.
Moules MarinièreCourse: MainCuisine: FrenchDifficulty: Easy
1.8kg fresh good-quality mussels
100ml dry white wine
20g unsalted butter
1 small white onion, finely chopped
4 bay leaves
8 thyme sprigs
3tbsp roughly chopped flat-leaf parsley
2tbsp whipping cream
- Start with cleaning the mussels. Prepare a large bowl, mix 23g of salt with 750ml of water (trying to simulate the salinity of the sea).
- Whisk until fully dissolved.
- Add mussels into the bath and soak for 15min. This way the mussels will expel any dirt from their shells.
- Discard all mussels that float as well as those which are closed.
- Using a slotted spoon, fish out the mussels and transfer right into a colander.
- Wash them under the running water, removing all beards.
- Meanwhile, pour the wine into a small pot, bring to boil and simmer for 30 seconds.
- To cook the mussels, first take a large and deep pot, set at a high heat and add the butter.
- Once it is melted, add the onion, bay leaves and thyme sprigs.
- Coat the ingredients with the melted butter and pour in the wine.
- Bring to boil, add the mussels and cover.
- Make sure the lid is tight-fitting, alternatively, you can wrap the lid in a strong aluminium foil.
- Cook for 2 to 3 min until the mussels open.
- Stir in the cream and parsley.
- Serve the mussels in warm shallow bowls with a generous piece of bread.