Moules Mariniere

Our family loves seafood, especially shellfish. This bowl of creamy mussels is the perfect start to any meal. Make sure you use fresh mussels.

Recipe from the one and only king of the sea, Rick Stein.


1.75 kg Fresh Mussels
1 Garlic Clove (finely chopped)
2 Shallots (finely chopped)
15 g Butter
1 Bouquet Garni (parsley, thyme and bay leaves)
100 ml Dry White Wine or Cider
120 ml Double Cream
Handful of parsley leaves (coarsely chopped)
Crusty Bread to serve


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

2. Pull out the tough, fibrous beards 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.

3. 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.

4. 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.

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

6. Serve in warm bowls and with lots of crusty bread.


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