Recipe home
Moules marinières
Ingredients
1.75kg (4lb) mussels
2 garlic cloves, finely chopped
2 shallots, finely chopped
15g (1/2oz) butter
1 bouquet garni of parsley, thyme and bay leaves
100ml (4fl oz) dry white wine
250ml (9fl oz) double cream
Large pinch of saffron threads
Handful of parsley leaves, coarsely chopped
2 garlic cloves, finely chopped
2 shallots, finely chopped
15g (1/2oz) butter
1 bouquet garni of parsley, thyme and bay leaves
100ml (4fl oz) dry white wine
250ml (9fl oz) double cream
Large pinch of saffron threads
Handful of parsley leaves, coarsely chopped
A classic recipe for this mussel dish with garlic, white wine and double cream
| In short |
|
|---|---|
| Nutrition (per portion) |
|
Method
1. Wash the mussels under cold, running water. Discard any that are open. Pull out the beards, knock off any barnacles and rinse again.
2. Soften the garlic and shallots in butter with the bouquet garni, in a huge pan. Add the mussels, wine, cream and saffron. Turn up heat, then cover and steam the mussels for 3-4 minutes until they open. Shake the pan every now and then.
3. Remove the herbs, add chopped parsley, spoon into four warmed bowls and serve with crusty bread.
Food styling and recipes by Sunil Vijajakar; photography by Peter Cassidy
Comments
In this month's issue of...
- NICOLE KIDMAN on family priorities
- 257 ways to sparkle: look-younger makeup & luxe fashion
- 50+ GIFT ideas
- Best ever festive LUNCH
- DROP a dress size: lose 6lb in 2 weeks
- FREE £15 of Divine chocolate for every reader
- Would you forgive his affair?
Community
Forums
|
22/11/2009 9:34:36 AM
|
|
22/11/2009 8:44:09 AM
|
Blogs
|
By Natalie_Glock:
20/11/2009 10:14 AM GST
|
|
19/11/2009 2:20 PM GST
|
