MOULES MARINIÈRE RECIPE

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The good thing about mussels is you can eat them all year round! We French have many uses for them – gratin, omelette, stuffed, in soups, casseroles, in salads – but my favourite is the most traditional use of them: moules marinière. This Normandy classic is simple to cook at home, especially as you can now easily buy mussels that have already been cleaned and de-bearded.

INGREDIENTS REQUIRED
For the mussels
1.8kg
very fresh good-quality mussels
100ml
dry white wine
20g
unsalted butter
1
small white onion, peeled and very finely chopped
4
bay leaves
8
thyme sprigs
2 tbsp
whipping cream
3 tbsp
roughly chopped flat-leaf parsley

COOKING METHOD
STEP 1
Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present.

Discard any mussels that float, including those that are closed.

Drain the mussels in a colander.

Meanwhile, boil the wine in a small pan for 30 seconds.

“The secret, as ever, is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater, with no ‘fishy’ smell.”

“For an Indian twist, add a generous pinch of Madras curry powder to the onion and finish the dish with lemon juice and freshly chopped coriander.”

“For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with creamed coconut or coconut milk.”

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