Inspired by Jacqui Mark's visit to Luxembourg, and her fondest memories of eating this dish is in the town square listening to a band and drinking Gewurstraminer. Visit Jacqui's The Iced Biscuit.
Moules Mariniere
Serves 4
2 kgs Mussels
1 Garlic clove, finely chopped
2 Shallots (or ½ an onion) finely chopped
A bouquet garni or parsley, thyme and bay leaves
15gms butter
100 ml dry White wine or Cider
120 ml Thickened cream
Crusty bread or chips for dunking in the broth.
Clean the mussels under cold running water. Pull out the tough fibrous beards that protrude, and scrape off any barnacles using a large knife then rinse the mussels again.
Discard any mussels that have already opened and don’t close immediately when lightly squeezed.
Soften the garlic and shallots in the butter with the bouquet garni in a large pan that is beg enough to take all the mussels and still be only half full. Add the mussels and wine and turn up the heat. Cover the pot and
steam the mussels for between 4-8 minutes. Give the pan a decent shake from time to time.
Remove the bouquet garni, add the cream and chopped parslet and remove from the heat. Spoon into bowls and seve with crusty bread or chips to soak up the broth.
Do not eat any mussels that haven’t open during the steaming process.
Spoon into four large warmed bowls and serve with lots of crusty bread.
Moules Mariniere
Serves 4
2 kgs Mussels
1 Garlic clove, finely chopped
2 Shallots (or ½ an onion) finely chopped
A bouquet garni or parsley, thyme and bay leaves
15gms butter
100 ml dry White wine or Cider
120 ml Thickened cream
Crusty bread or chips for dunking in the broth.
Clean the mussels under cold running water. Pull out the tough fibrous beards that protrude, and scrape off any barnacles using a large knife then rinse the mussels again.
Discard any mussels that have already opened and don’t close immediately when lightly squeezed.
Soften the garlic and shallots in the butter with the bouquet garni in a large pan that is beg enough to take all the mussels and still be only half full. Add the mussels and wine and turn up the heat. Cover the pot and
steam the mussels for between 4-8 minutes. Give the pan a decent shake from time to time.
Remove the bouquet garni, add the cream and chopped parslet and remove from the heat. Spoon into bowls and seve with crusty bread or chips to soak up the broth.
Do not eat any mussels that haven’t open during the steaming process.
Spoon into four large warmed bowls and serve with lots of crusty bread.
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