Moules marinières is a speciality of the Brittany region of France and is now one of the most popular ways to cook mussels all over the world. It’s great for your heart and immune system.
To eat the dish the French way you should use a big empty shell as a pincer to remove the muscles from the other shells, before popping them into your mouth and mopping up the sauce with some crusty bread.
Ingredients Click to find out more about the ingredients
2 bay leaves
120ml double cream
1 garlic clove, finely chopped
Handful parsley, chopped
2 shallots, finely chopped
100ml dry white wine
1.75kg mussels, beared and de barnacled
15g unsalted butter
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. 2. In a large saucepan melt the butter and sauté the garlic and shallots. 3. Add the mussels, wine and bay leaves, turn up the heat, then cover and steam them 3-4 minutes. 4. Shake the sauce pan occasionally. 5. Check they are open then remove the bay leaves and add the cream and chopped parsley. Warm through and remove from the heat. Season to taste. 6. Spoon into four large warmed bowls and serve with crusty bread or French fries for mopping up the sauce.