Moules marinière

Moules marinière, or sailor-style mussels, is a classic French dish comprising of mussels cooked in a fragrant white wine broth, typically flavoured with eschallots, butter, garlic and bay leaves. Traditionally, this dish is served with crusty French bread, to soak up the flavoursome sauce. A speedy but satisfying dish, this makes for an easy weeknight meal for one.

Moules marinière, or sailor-style mussels, is a classic French dish comprising of mussels cooked in a fragrant white wine broth, typically flavoured with eschallots, butter, garlic and bay leaves.

• serves

  1

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 50 g butter, diced, plus extra to serve
• 2 fresh bay leaves
• ¼ bunch thyme
• 2 garlic cloves, finely chopped
• 2 eschallots, finely chopped
• 1 kg pot-ready mussels, in the shell
• 150 ml white wine
• 100 ml thin cream
• ½ bunch flat-leaf parsley, finely chopped
• salt and black pepper
• French baguette, to serve

Instructions

1. Melt the butter in a frying or saucepan large enough to fit all the mussels (with enough room to toss in). Add the bay leaves, thyme, garlic and eschallot and cook, stirring, until softened.

2. Increase the heat to high, then add the mussels and white wine. Cover the pan and steam for 3-4 minutes, giving the pan a good shake every now and then.

3. When all the mussels have opened, stir through the cream and parsley and season to taste with salt and pepper. Remove from the heat.

4. Spoon the moules marinière into a large serving dish and serve with baguette and extra softened butter.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.