Recipe: Moules Marnier
| Published: 6th October 2008 22:42 |
A classic dish popular in France and Belgium. The Belgians have it best I think served in individual cooking pots with crispy fries, crusty bread and large glasses of wheat beer.
Serves: 2 as a main meal, 4 as a starter
Preparation time: 15 minutes
Cooking time: 10-15 minutes
Ingredients:
- 2.5 kg mussels, cleaned and sorted
- 1 onion, chopped
- 1 clove garlic
- 1 glass dry white wine
- Fresh ground pepper to taste
- 1/4 pt double cream
- 1 large lemon, sliced
- Small bunch parsley, chopped
Method:
- Sweat the onion and garlic in a little olive oil until soft in a large pan, preferably the biggest you have.
- Add the wine and mussels and cover and shake occasionally until the mussels are open. This won't take long - 4-6 minutes - but keep an eye on them as over cooking will make the mussels rubbery.
- Add pepper, then the cream. Bring to the boil, shaking again, and transfer to a serving bowl.
- Add the lemon slices, sprinkle with parsley and serve immediately.
What do you think?
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