110
Moules marinières
Serves 3-4
Ingredients:
900 g (2 lb) live mussels,
washed, scrubbed and
'beards' removed
275 ml (
1
/
2
pint) dry white wine
570 ml (1 pint) fish stock
1 bunch of spring onions
2 bay leaves
1 tsp peppercorns
1-2 cloves of garlic, minced
(optional)
2 dsp finely chopped leek
5 tbsp double cream
Large knob of butter
A squeeze of lemon juice
2 dsp chopped parsley
Method:
1. Place the mussels in a solid container. Add to
them the wine, fish stock and the washed and
finely chopped spring onions, followed by the
bay leaves, peppercorns, garlic and the
chopped leek.
2. Place the container into the oven and steam
at 95°C for 12–15 minutes. (Any mussels that
have not opened during cooking must be
discarded.)
3. At the end of the cooking time drain the liquid
from the mussels into a saucepan. Keep the
mussels warm whilst making the sauce. Bring
the liquid to the boil and reduce by
approximately a third. Add 85 ml (3 fl oz) of
double cream and a large knob of butter.
4. Place the mussels in a suitable serving dish,
pour over the sauce, add a squeeze of lemon
juice and garnish with chopped parsley.
5. Serve with brown bread and butter or a crusty
French stick and a bottle of chilled white wine.
Tip
There are several varieties of mussels.
Make sure they are fresh when you
buy them. The shells should be firmly
closed, have a good strong colour
and smell of sea water!
