Moules Mariniere

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One of our absolute favourites ready in 15 minutes. I have such fond memories of eating mussels as a child on holiday in the Mediterranean. One particularly fun moment was when my dad decided to buy a sack load (I mean huge) and clean them in them bath of the villa we were staying in 😫 There were so many that we couldn’t possibly cook them at once and they ended up staying in the salty bath water for a few days which didn’t work out so well. Anyway I digress....This recipe is the way my Dad cooks mussels, it’s classic and authentic and as they say “if it ain’t broke, don’t fix it”

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Serves 4-6

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INGREDIENTS

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1.70g Cleaned and de-bearded mussels

2 teaspoons unsalted butter

3 banana shallots - finely chopped

4 cloves garlic - crushed

1 glass or white or rose wine (I had rose open!)

2 tablespoons finely chopped parsley

Salt & Pepper

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METHOD

Wash the Mussels in ice cold water, discarding any that don’t close when tapped or that are smashed. De-beard and drain.⠀

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Gently sauté the shallot in the butter until it’s translucent, add the garlic and cook for 2 minutes.

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Add the mussels, season and stir. Pour in the wine. Turn the heat up slightly, bring up to a rolling simmer with the lid on and cook for 10 minutes. When the mussels are open they are cooked. Stir in the parsley. Discard any that haven’t opened. Serve with crusty bread which must be used to mop up the lovely juices. 😋

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