Classic Moules Marinières
French style mussels with white wine and garlic
Main Course, Starter
Classic French Coookery, Moules, Mussels
Prepared Jersey Mussels
Banana Shallots, peeled and very finely chopped
peeled and very finely chopped
A very generous sprig of fresh Thyme
A Bay leaf
A large glass
325 ml of good quality dry White Wine
A small bunch of flat-leaf Parsley
washed and finely chopped
Freshly ground black pepper
Plenty of warm crusty bread
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.
Allergens in this recipe are;
Gluten in the bread
Please see the Allergens Page
Recipe from www.anislandchef.com