Moules Marinières

MasterChef Cookery Course

https://www.cutoutandkeep.net/projects/moules-marinieres • Posted by DK Books

Mussels should be alive when you buy them and should be closed – tap them and discard any that do not close. Cook them promptly after purchase. Serves 4

You will need

2 Garlic cloves, crushed 8 lbs Mussels , prepared (see the technique below) 2 tbsp –4 tbsp chopped flat-leaf Parsley Salt and freshly ground black pepper 2 sprigs of Thyme 2 Onion(s) , finely chopped 60 g Butter 4 Bay Leaves 600 ml dry white Wine

Project Budget

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Difficulty

Description

Mussels should be alive when you buy them and should be closed – tap them and discard any that do not close. Cook them promptly after purchase. Serves 4

Instructions

1. Melt the butter in a large, wide, heavy-based pan, add the onions, and fry gently until lightly browned. Add the mussels, garlic, wine, bay leaves, and thyme. Season with salt and pepper to taste. Bring to the boil, then cover the pan and cook for 5–6 minutes or until the mussels have opened, shaking frequently.

2. Remove the mussels with a slotted spoon, discarding any that remain closed. Transfer them to warmed bowls, cover, and keep warm.

3. Strain the cooking liquid into a saucepan and bring to the boil. Check the seasoning and add the parsley, then pour over the mussels and serve at once.

4. 

   Preparing mussels Scrub the mussels under cold, running water in the sink. Rinse and remove any barnacles with a knife. discard any mussels that are open.

5. 

   To remove the “beard”, pinch the dark stringy piece between your fingers, pull it away from the mussel, and discard.