Mussels in White Wine

GF

Mussels in white wine, or Moules Marinière, are a wonderful starter or light lunch. Serve this mussels recipe with crusty bread.

by Rick Stein
Serves
5
Course
Main
Prep. Time
20 Mins
Cook Time
15 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

2

Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

3

Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.

4

Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

5

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

6

Spoon into four large warmed bowls and serve with lots of crusty bread.

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