Moules Marinières by Raymond Blanc. This is a classical Normandy dish which is simple to make at home and brings the taste of France and the sea to your table.
1.8kg Mussels- the best cleaned & beards removed
1 White onion, finely chopped
2 Bay leaves
8 sprigs Fresh thyme
15g Unsalted butter
100ml Dry white wine
2 tbsp Whipping cream
25g Parsley flat leaf, picked,chopped roughly
Cleaning the mussels
Wash the mussels under cold running water, but don’t scrub the shells or the colour will transfer to the juices during cooking, giving them an unappetizing grey appearance. If any of the mussels float it means they are not very fresh, so discard them (and ask your fishmonger to credit them). Press the shells of any open mussels together with your fingers; if they don’t close, discard them. Scrape off any barnacles from the mussels with a sharp knife and pull out the ‘beards’, then drain well.
Cooking the onion and herbs
Over a medium heat, in a large pan, soften the onion, bay leaves and thyme in the butter for 1 minute.
Cooking the mussels
Add the mussels and white wine, cover the pan tightly with a lid and cook for 4-5 minutes, until the mussels open.
Finishing the dish
Stir in the cream and chopped parsley, then serve in a large dish or 4 soup plates. Give finger bowls to your guests and lots of good French bread to mop up the wonderful juices.
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