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Moules Marinière or Mussels in white wine:
In this recipe, the words ‘moules’ and ‘mussels’ are interchangeable
*Moules (for a main meal about 1 litre of moules per person, or as a starter about ½ litre of moules per person).
*2 litres of fresh moules
¼ Bottle White wine
8 Shallots (or 2 onions if preferred) finely chopped
2 Cloves of Garlic finely chopped
2 Tbs olive oil
50g Butter
Pepper and salt
Finely chopped parsley
Rinse the fresh moules in running water, removing any ‘beards’ that some may have. If any are open, tap them to see if they close. If they fail to close after you have tapped them, then discard them. Also discard any with broken shells. Leave the moules in cold water until ready to cook them.
Heat the olive oil and butter in a large saucepan with lid.
Cook the shallots and garlic on a medium heat for approx 5 minutes or until soft but not coloured.
Add the salt and pepper.
Drain the moules and put into the pan with the shallots and garlic.
Pour in the white wine and cover.
Leave to cook on a medium heat for 10 minutes.
Remove the lid – all the moules should have opened!
Add the parsley and shake the pan vigorously with the lid on!
They are now ready to be served.
Serve onto a plate or large bowl. They may be served with chips if preferred, but on a separate plate.
Traditionally, they can be eaten by using an empty moule shell as a pair of tongs, or less traditionally, with a fork.
If you come across one that has not opened in cooking then it’s best to discard this.
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