FALCON'S MOULES MARINIÈRE

FALCON'S MOULES MARINIÈRE

Finally February is here! Spring is beginning to surface and there are so many reasons to shake up your recipe choices with Valentine's Day just around the corner...

Why not try this delicious recipe for Moules Mariniere. Make sure you visit your local fish mongers for the freshest of moules and they'll do the work for you. Check out this quick and simple recipe, perfect for wowing guests and loved ones. Serve it up in your deep plates and use your 12cm bowls for finger bowls. Don't forget to finish it off with some chunky homemade chips! 

Prep Time 20 mins 
Cooking Time 5 mins 
Serves 4

Ingredients 
1.6kg Mussels- cleaned with beards removed
1 White onion, finely chopped
2 Bay leaves
8 sprigs Fresh thyme
15g Unsalted butter
100ml white wine
2 tbsp cream
25g Parsley roughly chopped 


Method
Wash the mussels under cold running water. Press the shells of any open mussels together with your fingers and throw them away if they don't close. Scrape off any barnacles from the mussels with a sharp knife and pull out the ‘beards’, then drain well. 

Over a medium heat, in a large saucepan, add the onion, bay leaves and thyme with butter. Stir until the onion softens for 1 minute. 


Add the mussels and white wine, cover the pan tightly with a lid and cook for 4-5 minutes, until the mussels open. 

Stir in the cream and chopped parsley.

Voila! 


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