Classic Moules Marinières
Prep time: 15 mins / Cook time: 15 mins / Serves: 2
- 2 kilograms of fresh Mediterranean mussels, cleaned
- 1 medium shallot, peeled and finely diced
- 30ml olive oil or butter, for frying
- 3-4 celery sticks, washed and thinly sliced
- 1 large garlic clove, crushed
- 150ml dry white wine
- 250ml fresh cream
- Sea salt and black pepper
- 2 tablespoons fresh parsley, finely chopped
1. Use a large stove-proof casserole with a lid for this recipe, as it makes steaming the mussels in the sauce an easier task.
Place the casserole dish over medium heat and sauté the shallot and in the olive oil or butter until soft.
2. Add in the celery and garlic and sauté for a further 3 minutes.
3. Deglaze the casserole with the white wine and reduce by half. Add the cream and season to taste, going easy on the salt.
4. Reduce for a further 5 minutes and add in the mussels – their liquid will loosen up the sauce again.
5. Cover the casserole with its lid and steam the mussels for about 6 to 8 minutes, or until all the mussels have opened – being sure to discard any that haven’t unless you’re sure of the origin and freshness of the mussels. If they’re very fresh and have opened a crack, simply work the shell wider with the tip of a butter knife.
6. Stir the mussels through the sauce and scatter over the chopped parsley.
7. Serve the mussels immediately with lemon wedges and fresh crusty bread to mop up the sauce.
Recipe by Georgia East: @eastafternoonstudio