Moules marinière
The good thing about mussels is you can eat them all year round! We, French, have many uses for them – gratin, omelette, stuffed, in soups, casseroles, in salads – but my favourite is the most traditional use of them: Moules marinière. This Normandy classic is simple to cook at home, especially as you can now easily buy mussels that have already been cleaned and de-bearded.
- Time: 25 min
- Servings: 4
Source: Raymond Blanc OBE
Ingredients
- very fresh good-quality mussels
- dry white wine
- unsalted butter
- small white onion, peeled and very finely chopped
- bay leaves
- thyme sprigs
- whipping cream
- roughly chopped flat-leaf parsley