MOULES MARINIERES

By Anonymous -

2.3 litres fresh mussels’


40 g butter or margarine

1 medium onion, skinned and finely chopped

1 small garlic clove, skinned and crushed

300 ml medium dry white wine

1 bay leaf

salt and pepper

10 ml (2 level tsp) plain flour

15-30 ml chopped fresh parsley


  1. Clean the mussels under cold water. Melt 25 g butter in a large heavy-based saucepan, add the onion and fry gently until lightly brown. Add the mussels, garlic, wine, bay leaf, salt and plenty of pepper.

  2. Cover, bring to the boil, and cook for 3-5 minutes, until the mussels open, shaking the pan frequently.

  3. Pour off the cooking juices into a small saucepan, discarding the bay leaf, and boil until reduced by about one third.

  4. Lift the mussels out of the pan and discard any that have not opened. Pull away and discard each empty shell, leaving the mussel attached to the half-shell. Do dis over the pan to catch any juices. Transfer the mussels to a warmed soup bowls, cover and keep warm.

  5. Work the remaining butter and the flour together, using a blunt-edged knife on a flat plate, until a smooth paste is formed. Off the heat, whisk the kneaded butter into the reduced cooking juices.

  6. Return to the heat and bring to the boil, stirring constantly. Adjust the seasoning and add the parsley. Pour over the mussels and serve immediately.
    Note: Marinier is a French term meaning ‘in the style of the fisherman’. Moules Marinieres is a classic French dish suitable to be served as a starter or main course accompanied by hot garlic bread.

    Serves 4 as a starter or 2 as a main course


MOULES MARINIERES

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