Moules Marinieres

Ready in 20 minutes

1.5kg live mussels
25g butter
1 onion, very finely chopped
1 garlic clove, chopped
200ml white wine
pinch saffron (optional)
3 tbsp crème fraîche
4 tbsp finely chopped parsley

1 Clean the mussels and discard any that are broken or stay open when tapped. Heat the butter in a large pan, add the onion and garlic, cook very gently for 10 minutes until softened. Add the wine and saffron, bring to the boil and bubble until reduced by half.

2 Add the mussels, cover and cook over a high heat for 2-3 minutes, shaking the pan occasionally until all the mussels have opened. Discard any that remain closed. Stir in the crème fraîche, scatter with parsley and serve.

The broth for the mussels can also be made using dry cider, which could work out cheaper.

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