Tommy Bowe shows you how to put some mussel into your dinner with this simple but delicious starter from his time on The Restaurant; Moules Marinières
Ingredients
Tommy Bowe shows you how to put some mussel into your dinner with this simple but delicious starter from his time on The Restaurant; Moules Marinières
- 1 kg mussels
- 55 g butter
- 2 cloves garlic (peeled and chopped)
- 1 onion (finely diced)
- 150 ml dry white wine
- 4 tblsp cream salt and pepper
- large bunch parsley, oregano and tarragon (finely chopped)
- 1 crusty french baguette
Method
- Wash the mussels under cold water and remove those that don't open when squeezed lightly or are already open. Remove beards and barnacles from remaining mussels.
- Heat the butter in a large pot and sauté the garlic in it for about 30 seconds, then add the onions and cook gently until they soften.
- Toss in the wine and allow to cook off for 1-2 minutes.
- Add the mussels and cover pot with a lid.
- Cook for couple of minutes on a high heat, shaking the pot occasionally. When the mussels open they are ready.
- Add in the cream and parsley and stir the mussels around for a while.
- Serve in a large bowl with crusty bread.
