Personal

Car Stuff

Extras

Moules marinière with cream, garlic and parsley

See also Raymond Blancs recipes for Moules and Thai green curry with mussels
Other mussels recipes here
From Rick Stein's Food Heroes. Serves 4

1.75kg/4lb mussels
1 garlic clove, finely chopped
2 shallots, finely chopped
15g/½oz butter
a bouquet garni of parsley, thyme and bay leaves
100ml/3½fl oz dry white wine or cider
120ml/4fl oz double cream
handful of parsley leaves, coarsley chopped
crusty bread, to serve

Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.

Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.

Spoon into four large warmed bowls and serve with lots of crusty bread.

Belgian mussels

From The Hairy Bikers
Serves 4

2kg/4½lb mussels
50g/2oz unsalted butter
3 large shallots, finely sliced
2 sticks celery, finely sliced
1 leek, finely sliced
2 bay leaves
2 tbsp chopped fresh parsley
1 sprig fresh thyme
1 tsp freshly ground black pepper
300ml/½ pint dry white wine
200ml/7fl oz double cream

To clean the mussels, wash in cold running water, scrub them and remove the beards. Discard any that do not close when tapped.

To cook the mussels, melt the butter in a large pan or stockpot. Add the shallots, celery, leek and bay leaves and cook until softened but not browned.

Add the mussels, half the parsley, the thyme and freshly ground black pepper and stir well.

Add the wine, bring to the boil, then cover the pan and steam the mussels for around three minutes.

The mussels are ready when they open. Discard any unopened mussels. Pour in the cream and stir thoroughly.

Serve in big bowls garnished with the remaining parsley.

Belgian mussels

From jill.dupleix@thetimes.co.uk
Serve with crusty bread, frites, and a good mayonnaise for dipping.
Serves 4

1.5kg black Zeeland mussels
1 tbsp butter
1 tbsp olive oil
1 onion, finely sliced into rings
200ml dry white wine
250ml light chicken stock
2 celery stalks, finely sliced
2 garlic cloves, squashed
2 tbsp running cream
2 tbsp chopped parsley

Wash the mussels in a bowl of water, discarding any that do not close, are damaged, or float to the surface. Give them a scrub if need be, and pull out the little beards and discard.

Heat butter and oil in a large covered pan and cook the onion until transparent.

Add white wine, chicken stock, celery and garlic cloves, and bring to the boil. Add the mussels, cover and cook for one minute, then shake the pan and take out the mussels as they open. Repeat this process, discarding any mussels that don’t open. Add cream and parsley, and gently warm through, stirring. Pick out the garlic cloves.

Spoon the mussels into warm bowls, pour the creamy broth on top and serve hot.