Moules Mariniere

Normally I like to add and chop and change and make a recipe my own, but sometimes a Classic just has to be done right. Mussels lend themselves to many different ways of cooking and are happy with a variety of sauces in which to cook. Yet sometimes the original is all we want. A straight forward comforting taste that you know and recognise and love.

Here is the Classic Recipe for Moules Mariniere unchanged and no added cream in sight.

Ingredients:

1 kg fresh Mussels, cleaned of beards and barnacles. Discard any that are open and will not close after being tapped or any broken ones.

1 Onion, very finely chopped

125ml good White Wine

1 handful fresh Parsley, finely chopped

20g Butter

Sea Salt and Black Pepper

Heat a large enough pot to hold all the Mussels. Sweat the Onion in the Butter for just a couple of minutes, then add the Wine and let it bubble until the alcohol has evaporated. Add the Parsley and season with Sea Salt and Black Pepper.

Drop in the Mussels, give the pot a little shimmy and cover with a lid. Leave to steam for a couple of minutes, then turn the Mussels over gently and cover again. Steam for a further 2 minutes and they should all have opened by now. Which means they are done!

Spoon the Mussels into warmed deep bowls with some of the liqueur poured over the top and serve with some fresh rustic French Stick. 

The best way to eat them is to break off half of the shell, then scoop some of the liqueur into the other half with the Mussel and eat it like an Oyster out of the shell. :-)