Classic Moules Marinières
French style mussels with white wine and garlic
Ingredients
- 2 kilos Jersey Mussels washed and prepared
- 3 large Banana Shallots peeled and very finely chopped
- 100 gram Jersey Butter
- 4 cloves Garlic peeled and very finely chopped
- A very generous sprig fresh Thyme
- A Bay leaf
- A large glass quality dry White Wine 325 ml
- A small bunch Flat-leaf Parsley washed and finely chopped
- Freshly ground black pepper
- Plenty of warm crusty bread
Instructions
- Heat half the butter in a large heavy-bottomed pan and add the shallots, garlic, bay leaf and picked thyme leaves.
- Soften for five minutes without colouring then pour in the wine and bring up to the boil. Simmer for a further five minutes before turning up the heat to high.
- Tip the mussels into the pan and cover with a tight-fitting lid. Steam for three minutes until the mussels have all started to open and remove from the heat.
- Add the remaining butter and the parsley, replace the lid and put back on the heat for thirty seconds shaking the pan well to distribute the parsley.
- Season with freshly ground black pepper and serve immediately, removing any mussels which have remained closed.
Notes
Gluten in the bread Tried this recipe?Let us know how it was!