Mussel Recipe
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This mussel recipe is the classic moules mariniere. It's a delicious and tasty way to serve mussels.
It's very quick to cook.
Take care in the preparation of your mussels.
Discard any mussels that are dead - if you tap the shell and they don't close, then they're dead.
Keep the mussels in the fridge and do not immerse them in fresh water as this will kill them.
Scrub the shells with a wire brush and pull the beards away.
Then you're ready to cook the mussels.
Moules Mariniere
2 lbs (1.kg) fresh mussels
4 oz (115g) unsalted butter
1 large clove garlic, peeled and crushed
1 small onion - peeled and finely chopped
7 fl oz (200ml) dry white wine
1 bay leaf
Large handful fresh chopped parsley
Heat half the butter in a large pan.
Add the garlic, onion, wine and bay leaf and cook gently until the onion is softened.
Bring the mixture to the boil and then add the mussels.
Put a lid on the pan and shake over the heat for 2 to 3 minutes, by which time the mussels should have opened.
At this stage, discard any that have remained closed as they were dead before cooking.
Put the mussels into 2 large bowls and bring the sauce to the boil again.
Pour the sauce over the mussels and serve immediately.
Lots of fresh crusty bread is in order to mop up the juices.
The smell and taste is divine.
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