Moules Mariniere (French Mussels in White Wine Sauce)
This is a classic French mussel dish that will have you booking the next flight to Normandy.
Ingredients
- 1 kilogram black mussels
- 400 milliliters fresh cream
- 250 ml white wine dry
- 3 French shallots about 90 grams (3 ounces) finely diced
- 1 stalk celery
- 2 tablespoons thyme fresh, finely chopped
- 3 bay leaves fresh
- 3 tablespoons parsley fresh, finely chopped
- 65 grams butter
- 1 tablespoon white wine vinegar
Instructions
- Note: This recipe serve 4 as a first course or 2 substantial main course servings.
- Clean the mussels.
- Place a large pot on low heat.
- Add the butter.
- Soften shallots, celery and garlic for about 5 minutes, stirring occasionally.
- Add the thyme, bay leaves and cream, then increase the heat to high.
- Bring to the boil and then reduce the heat and simmer for approximately 10 minutes.
- Meanwhile place a deep pan or pot with a fitted lid on high heat, add the wine and bring to the boil.
- Heat the serving dish by filling it with some hot water.
- Add the mussels to the wine and cover, cook for 1-2 minutes.
- Drain and dry the serving dish.
- Remove the lid from the mussel pan and remove any mussels that are open, place them in the serving dish and cover with foil.
- Continue to boil the wine and mussels until they have all opened and transfer them to the serving dish.
- Once all of the mussels have opened (discard any stubborn ones that refuse to open) strain the wine through a fine strainer into the cream sauce reduce a further 10 minutes.
- Remove the bay leaves.
- Stir through the vinegar and pour the sauce over the mussels.
- Garnish with parsley and serve.
- Enjoy with some crusty French bread, a glass of good dry white wine and a smile on your face.
Notes
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