Mussels Mariniere
The fastest impressive dinner there is: wine, shallots, a lidded pan and about four minutes of steam. Bring bread, and bring an empty bowl for the shells.
- Total time
- 12 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 8 in the basket.
How you make it
Rinse the mussels under cold water and pull away any beards. Discard any with cracked shells, and any open ones that do not close when you tap them firmly on the counter.
Melt the butter in a large pan with a lid over medium heat and soften the shallots and garlic for 3 minutes without colouring them.
Pour in the wine, turn the heat to high and let it boil for 1 minute.
Tip in the mussels, clamp on the lid and steam for 3 to 4 minutes, shaking the pan once, until the shells have opened.
Lift the mussels into warm bowls and throw away any that stayed shut after cooking; they are not safe to eat.
Stir the cream and parsley into the pan juices, bubble for 30 seconds, season with pepper and pour over the mussels.
Read all that and thought “absolutely not”?
Completely fair. Mussels Mariniere is sitting in the French kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the French kitchen
Butter, patience, and a slightly smug finish.