Recipe: Moules marinière from Rick Stein’s Cornwall
Recreate Rick’s moules marinière with cream, garlic and parsely recipe as seen on Rick Stein’s Cornwall.
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.
- 1.75kg mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml dry white wine or cider
- 120ml double cream
- handful of parsley leaves, coarsley chopped
- crusty bread, to serve
- Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
- Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels – it should only be half full.
- Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Spoon into four large warmed bowls and serve with lots of crusty bread.
Image ©: BBC Food