By Hannah Phillips
Moules Marinières
9 steps
Prep:10minCook:5min
A classic and the ultimate sharing dish. Two bowls of moules in the centre of a table, with crusty bread. If any mussels are open before cooking, give them a tap. If they close, they are fine; if not, discard them. Likewise discard any that are still closed or broken after cooking. If you can’t find ‘ready-to-cook’ mussels, place the fresh mussels into a large bowl of cold water and scrub to clean them. Remove any beards, which are the stringy threads on the side of the shell. Drain before cooking.
Updated at: Mon, 11 Sep 2023 12:42:11 GMT
Nutrition balance score
Unbalanced
Glycemic Index
34
Low
Glycemic Load
8
Low
Nutrition per serving
Calories914.9 kcal (46%)
Total Fat65.3 g (93%)
Carbs24.2 g (9%)
Sugars6.2 g (7%)
Protein36.5 g (73%)
Sodium854.3 mg (43%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry
Step 2
for 3–4 minutes to soften. Add the garlic and fry for 10 seconds.
Step 3
Tip the clean mussels into the pan and stir over the heat. Pour in the wine and bring up to the boil. Cover with a lid and boil for 3–4 minutes, giving the pan a shake every now and again, until the mussels have opened.
Step 4
Remove the mussels with a slotted spoon and place into a warm dish.
Step 5
Continue to boil the liquid in the pan over a high heat, until reduced by half (which should take around 5 minutes). Add the cream and boil for a few minutes. Taste and season well with salt and freshly ground black pepper.
Step 6
Return the mussels to the pan, add the lemon juice and the parsley, and toss everything together.
Step 7
Serve at once while piping hot.
Mary's tips
Step 8
Make and serve immediately.
Step 9
Not suitable for freezing.
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