Moules Mariniere

Moules Mariniere
18th February, 2018

Moules Mariniere is likely the best known mussel recipe in the world and for this reason I’ve decided to present it in its original glory. It’s just a perfect dish to share and always go down well

Just remember the old adage about the months you should eat mussels. If it has an ‘R’ in the month than it’s a good time to tuck in

Ingredients

1.5kg Mussels, debearded

1 Onion, finely chopped

2 Bay leaves

8 sprigs thyme

15g Unsalted butter

100ml Dry white wine

2 Tbsp creme fraiche

Handful Parsley, chopped

Method

In a heavy casserole dish, melt the butter over a high heat and add the onion, bay and thyme and cook for a few minutes. You don't want to colour the onion; just soften it a bit

Throw in the mussels and give it a stir. Cover the casserole dish and leave for a few minutes to allow the mussels to open

Remove the lid, add in the white wine and the creme fraiche and give the mix a good stir. Allow to cook for an additional 2 minutes before taking off the heat

Sprinkle over the parsley, take the casserole dish to the table and allow everyone to help themselves. Serve with crusty bread and a nice bottle of white wine