Moules marinière | Raymond Blanc Recipe

20 mins

5 mins

The good thing about mussels is you can eat them all year round! We, French, have many uses for them – gratin, omelette, stuffed, in soups, casseroles, in salads – but my favourite is the most traditional use of them: Moules marinière. This Normandy classic is simple to cook at home, especially as you can now easily buy mussels that have already been cleaned and de-bearded.

Ingredients Required

For the mussels

1.8kg: very fresh good-quality mussels

100ml: dry white wine

20g: unsalted butter

1: small white onion, peeled and very finely chopped

4: bay leaves

8: thyme sprigs

2 tbsp: whipping cream

3 tbsp: roughly chopped flat-leaf parsley

Cooking Method

Step 1

Wash the mussels thoroughly in a bowl under cold running water, removing any barnacles and beards that are still present. Discard any mussels that float, including those that are open. Drain the mussels in a colander. Meanwhile, boil the wine in a small pan for 30 seconds.

Step 2

To cook the mussels in a large saucepan over a high heat, melt the butter. Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds. Bring to the boil, add the mussels and cover with the tight-fitting lid. Cook for 2–3 minutes until the mussels open. Stir in the cream and chopped parsley.

Step 3

To serve the mussels, tip into a large dish or divide among warmed soup plates. Provide your guests with finger bowls and serve with lots of good French bread to mop up the wonderful juices.

Chef's Tips

"The secret, as ever, is in the freshness of the mussels. A fresh mussel is shiny, closed and heavy with seawater, with no ‘fishy’ smell." "For an Indian twist, add a generous pinch of Madras curry powder to the onion and finish the dish with lemon juice and freshly chopped coriander." "For a Thai flavour, add some chopped fresh chilli, garlic, lemongrass and a kaffir lime leaf; replace the cream with creamed coconut or coconut milk."

Voila!

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This recipe is adapted from the book Kitchen Secrets

Raymond’s love of delicious food is lifelong. Years of experience have given him a rich store of knowledge and the skill to create fantastic dishes that work time after time. With a range of achievable and inspirational recipes for cooks of all abilities - and useful tips throughout - this book brings Gallic passion and precision into the home kitchen.