Recipe: Moules marinière from Rick Stein’s Cornwall
Recreate Rick’s moules marinière with cream, garlic and parsely recipe as seen on Rick Stein’s Cornwall.
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.
- 1.75kg mussels
- 1 garlic clove, finely chopped
- 2 shallots, finely chopped
- 15g butter
- a bouquet garni of parsley, thyme and bay leaves
- 100ml dry white wine or cider
- 120ml double cream
- handful of parsley leaves, coarsely chopped
- crusty bread, to serve
- Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.
- Pull out the tough, fibrous beards protruding 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.
- 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.
- 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.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Spoon into four large warmed bowls and serve with lots of crusty bread.
DINE IN WITH STEIN’S AT HOME
We’re proud to support the UK shellfish industry with our Stein’s at Home boxes. The starters for two of the menus, Indonesian curry and sea bass, celebrate gloriously plump mussels from the south west.