Mary Berry’s Moules Marinière
Mary Berry's classic moules marinière make for the ultimate summer sharing dish, finished with a simple cream, white wine and garlic sauce.
From the book
A classic and the ultimate sharing dish. Two bowls of moules in the centre of a table, with crusty bread or sweet potato fries – perfect. If any mussels are open before cooking, give them a tap. If they close, they are fine; if not, discard them. Likewise discard any that are still closed or broken after cooking. If you can’t find ‘ready-to-cook’ mussels, place the fresh mussels into a large bowl of cold water and scrub to clean them. Remove any beards, which are the stringy threads on the side of the shell. Drain before cooking.
|2 tbsp||olive oil|
|A knob of||butter|
|4||large banana shallots, thinly sliced|
|4||garlic cloves, crushed|
|1kg (2¼lb)||ready-to-cook fresh mussels|
|150ml (¼ pint)||white wine|
|150ml (¼ pint)||pouring double cream|
|juice of ½ lemon|
|Small bunch of||flat-leaf parsley, chopped|
Heat the oil and butter in a wide-based, deep saucepan over a high heat. Add the shallots and fry for 3–4 minutes to soften. Add the garlic and fry for 10 seconds.
Tip the clean mussels into the pan and stir over the heat. Pour in the wine and bring up to the boil. Cover with a lid and boil for 3–4 minutes, giving the pan a shake every now and again, until the mussels have opened.
Remove the mussels with a slotted spoon and place into a warm dish.
Continue to boil the liquid in the pan over a high heat, until reduced by half (which should take around 5 minutes). Add the cream and boil for a few minutes. Taste and season well with salt and freshly ground black pepper.
Return the mussels to the pan, add the lemon juice and the parsley, and toss everything together.
Serve at once while piping hot.
Mary’s Tips: Make and serve immediately. Not suitable for freezing.