Moules Marinieres is a Beach Hut classic, and it’s a dish that you can recreate at home by following this simple recipe. The great thing about mussels is that they go with so many flavours, we happen to favour the white wine and garlic combo but Thai infusions are a close second.
Mussels are a great source of protein, iron and vitamins such as B12. In fact, an average portion of mussels contains around 18g of protein! So not only are they delicious they are good for you too. Enjoy!
3 shallots, finely chopped
3 cloves of garlic, finely chopped
1/2 glass of white wine
100ml double cream
– Firstly check that all your mussels are fresh before cooking, see below to find out how to do this.
– Heat a small amount of olive oil in a saucepan (large enough to hold your mussels) and gently sweat off the onion until soft.
– Add ½ a glass of white wine and a pinch of salt and turn the heat right up to get it boiling.
– As soon as it’s steaming nicely add in the mussels and cover for about 1 min.
– They should be starting to open up now as they cook, so add in 100ml of double cream and a good pinch of parsley and cook out until all of the mussels are opened.
– Keep them moving around in the pan to cook evenly.
Serve with fries or crusty bread to soak up the marinade afterwards.
Top tip: Mussels that are open before cooking are most likely still alive. Give them a tap either with your finger or on the side of a bowl and wait for the shell to close up. If the shell does not close after tapping, then discard them.
Mussels are supposed to have a fresh clean smell, just like the ocean. If your mussels smell really fishy, that means they have gone bad!
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