Ahoy There! Moules Marinières - French Sailor's Mussels

Recipe by French Tart
READY IN: 35mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the live mussels in fresh water. Scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked.
  • Fry the chopped onion and chopped garlic cloves (over medium heat) in a little butter (or oil) in the biggest saucepan you have. Add half of the finely chopped fresh herbs - I have used a mixture of parsley, oregano and tarragon. Season with black pepper, wait to season with salt to taste later.
  • Add the white wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. Cover the pan and let the mussels steam for about 5 minutes. Shake the pan every minute or so to coat the mussels in the liquid.
  • Take the pan off the heat and add the double cream or creme fraiche; then add of the remaining finely chopped herbs. Mix through thoroughly. That's it! Enjoy with crusty bread, frites and a chilled white wine -- divine!
  • NB: Discard any mussels that don't open during cooking. (see photos).
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