1.5 kg fresh mussels
1 cup chopped carrots
1 cup chopped celery
1 small red onion, chopped
1 bunch parsley, woody ends of stalks removed
1 clove garlic
1 bottle dry white wine
2-3 tablespoons double cream
50g butter (in cubes)
1 bouquet garni
1. Soak the mussels in fresh water for about 1 hour.
2. Remove ‘beards’, scrape off barnacles with back of knife, and then rinse carefully under running water to remove all particles
3. Pour the wine into a large stainless steel pan.
4. Finely chop the onion, garlic, carrots and celery and – together with the bouquet garni and the peppercorns – add them to the wine and bring the mixture to the boil.
5. Add the mussels, cover the pan and cook for 5 minutes, shaking vigorously or until shells open.
6. Lift them out with a wire ladle or sieve and pile into a serving dish.
7.Reduce the cooking liquid by half and add the cream and the butter.
8. Adjust the seasoning to taste, pour over the mussels, and sprinkle with fresh parsley.
9. Serve with crusty French bread
"Moules marinières can be served as a starter, or as a main course sometimes accompanied with pommes frites or green salad. In my version the sauce is more of a soup – not to be left behind in your plate after the mussels are finished."