Easter Shell-abration: Dive into Moules Marinière

Moules Marinière

This classic Moules Marinière recipe delivers tender, flavourful mussels bathed in a creamy, aromatic broth. Give your Easter a continental twist and enjoy the taste of the sea with this delicious French dish!

Mussels are typically in season in the UK from September to April, with peak availability during the cooler months, making it the best time to enjoy these succulent shellfish in their prime.

Wine Pairing: for Moules Marinière, a crisp and refreshing white wine would complement the dish perfectly. Consider pairing it with a Sauvignon Blanc or a Muscadet. These wines have bright acidity and citrusy notes that will enhance the flavours of the mussels and the creamy broth while providing a refreshing contrast.

Ingredients:

Serves four as a starter or two as a main course

• 1 kg fresh mussels, cleaned and debearded

• 30g unsalted butter

• 2 shallots, finely chopped

• 2 cloves garlic, pasted or grated

• 200ml dry white wine

• 200ml fish or vegetable stock

• 100ml double cream

• 1 tablespoon fresh parsley, chopped

• Salt and pepper to taste

• Crusty bread, for serving

Instructions:

Prepare the Mussels:

• Rinse the mussels under cold running water, scrubbing them with a brush to remove any debris or sand.

• Pull off any beards (the stringy bits) hanging from the shells. Discard any mussels that are open and do not close when tapped.

Cook the Aromatics:

• In a large pot, melt the butter over medium heat.

• Add the chopped shallots and sauté until softened, about 2-3 minutes.

Add the Mussels:

• Increase the heat to high. Pour in the white wine and fish or vegetable stock and add the garlic.

• Add the cleaned mussels to the pot and give them a quick stir to coat them in the liquid.

• Cover the pot with a lid and let the mussels steam for 5-7 minutes, or until they have opened. Discard any mussels that have not opened after cooking.

Finish the Sauce:

• Once the mussels have opened, remove them from the pot with a slotted spoon and transfer them to a serving bowl, leaving the cooking liquid behind.

• Stir the cream into the cooking liquid remaining in the pot.

• Simmer the liquid for a few minutes until it thickens slightly. Season with salt and pepper to taste.

• Stir in the chopped parsley.

Serve:

• Pour the creamy broth over the cooked mussels in the serving bowl.

• Serve immediately with crusty bread on the side for dipping.

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