Recipes
Recipes

Moules marinieres

Delicious steamed mussels cooked in wine and a herb broth - a real treat for the weekend.

Delicious steamed mussels cooked in wine and a herb broth - a real treat for the weekend.

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(1 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.22 per serving

Nutritional Information

Each 223g serving contains

Energy
1140kj
272kcal
14%
Fat
9.7g
Med
14%
Saturates
4.3g
Med
21%
Sugars
1.1g
Low
1%
Salt
1.9g
High
32%
of your reference intake.
Typical energy values per 100g:
511kj/122kcal

Ingredients

1kg pack live mussels

25g butter

2-3 shallots, finely chopped

1 garlic clove, finely chopped

200ml dry white wine

2 sprigs curly parsley, plus 2 tbsp chopped

1 sprig thyme

1 bay leaf

Crusty bread, to serve

Method

1
Wash the mussels in a large bowl of cold water. The shells should be tightly closed — discard any that stay open when tapped sharply with a heavy knife. Pull or scrape off any fibrous beards, then knock off any barnacles with a sharp knife. Rinse well under cold running water. Leave to drain in a colander while you start making the broth.
2
Melt the butter in your biggest saucepan and cook the shallots over a medium heat until softened and turning golden. Add the garlic and cook for another minute.
3
Add the wine, parsley sprigs, thyme and bay leaf. Bring to the boil and boil fast, uncovered, for 3-4 minutes.
4
Add the mussels and put a lid on the pan. Cook over a high heat for 3-4 minutes. As they cook, hold the lid on the pan and shake the pan vigorously, so the mussels move about in the pan and cook evenly. They are ready as soon as the shells open – in about 3 minutes. Discard any shells that don’t open.
5
Lift out the mussels with a slotted spoon and divide between four large bowls.
6
Bring the broth back to the boil, then turn off the heat and allow it to settle for a minute. Remove the parsley sprigs, thyme and bay leaf. Pour the liquid over the mussels and sprinkle with the chopped parsley. Serve with crusty bread.

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