Mussels in white wine

Mussels in white wine

Moules marinières

By
From
Luke Nguyen's France
Serves
4-6
Photographer
Alan Benson

When buying mussels, be sure they smell like the ocean. Don’t buy any with shells that are cracked or open, or that refuse to close their shells when you handle or tap them. Try to cook the mussels immediately, but if you have to wait, place them in a bowl and cover them with a damp towel so they can breathe.

Ingredients

Quantity Ingredient
2kg mussels
50g butter
1 garlic clove, crushed
2 french shallots, sliced
1 leek, sliced, white part only
1 bay leaf
2 thyme sprigs, leaves picked
190ml white wine
chopped flat-leaf parsley, to garnish
crusty bread, to serve

Method

  1. Clean the mussels under running water, scrubbing off any dirt or seaweed and removing the beards.
  2. Melt the butter in a large saucepan over low heat. Add the garlic, shallot, leek, bay leaf and thyme. Cook for 6–7 minutes, or until the vegetables are translucent.
  3. Add the mussels and the wine, cover the pan and increase the heat to high. Cook, stirring occasionally, for 3–5 minutes, or until the mussels have just opened.
  4. Discard any unopened mussels. Transfer the mussels to serving bowls and pour the cooking liquid over. Season with freshly ground black pepper, if you like, but never with salt — the mussels will be salty enough.
  5. Garnish with parsley and serve with crusty bread.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again