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Moules Marinières
Ingredients
Serves 2, generously
- 1kg live mussels, rinsed and de-bearded, with any barnacles scrubbed off
- 150ml good fish stock
- 150ml dry white wine
- 1 shallot, very finely chopped
- 2 cloves garlic, very finely sliced
- a big handful of fresh parsley, finely chopped
Instructions
This is a classic way of eating mussels, very common in Belgium and France.
Discard any mussels that are cracked or don't close when given a hard tap.
Usually the beards can be removed from the mussels just by pulling. Barnacles can be scrubbed off - or helped with the back of a knife.
- Put all ingredients in a large pot apart from the parsley on a high heat.
- Heat until starting to boil then turn down heat slightly so it's just simmering, bubbling a little.
- Simmer for a few minutes to evaporate off some of the alcohol from the wine.
- Turn heat back up to high, add mussels and put the lid on the pot.
- Steam for 4-5 minutes.
- Remove lid, add parsley, stir & serve.
- Discard any mussels that have not opened.
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