Moules mariniere
Moules mariniere is a fast dish that lives or dies on the mussels, so buy them live and cook them the day you get them. Ask the counter and we clean and debeard them for you. The whole thing comes down to timing: steam the mussels just until they open, about 5 minutes, and throw away any that stay shut.
Ingredients
- 1kg live mussels (ask the counter, we clean and debeard them free)
- 1 shallot or small onion, finely chopped
- 2 cloves garlic, sliced
- 25g butter
- 150ml dry white wine
- 100ml single cream (optional)
- a handful of chopped parsley
- black pepper
Method
- Check the mussels. Tap any that are open, and if they do not close they are dead, so discard them. Pull off any stray beards and rinse in cold water.
- Melt the butter in a large lidded pan and soften the shallot and garlic for 3 to 4 minutes without letting them colour.
- Turn the heat to high, add the wine and bring it to a fast simmer.
- Tip in the mussels, put the lid on and steam for 4 to 5 minutes, shaking the pan once, until the shells open.
- Discard any mussel that stays shut. Stir in the cream if using, along with the parsley and a good grind of pepper.
- Serve straight away in bowls with the liquor poured over.
Watch the Rick Stein team at work:
To serve: Crusty bread or a bowl of fries to mop up the liquor. To drink, the same dry white you cooked with, or a Belgian-style beer. Cook them the day you buy them and keep them cold in a bowl under a damp cloth so they can breathe.
Shop this recipe: mussels and what is on the counter today. Cut to order at the counter, filleting free.
For a sweeter, softer version try moules in cider.
