Surely moules marinières is the quintessential French holiday moment.
The combination of beautiful fresh seafood, wine and shallots accompanied by large chunks of of crusty baguette is an intoxicating one.
It is such a simple dish, yet taste delicious, and here with the additions of Sheila’s chicken stock transforms it into a rich sublime experience.
INGREDIENTS Serves 4
2Kg Mussels
4 shallots finely sliced
2 garlic gloves
30g butter
200ml dry white wine
150 ml chicken stock
200 ml Crème Fraîche
3 tablespoons of chopped parsley plus extra for garnish
black pepper
Clean the mussels with plenty of cold water. Pull out all the fibrous beards, and scrub off any barnacles. Throw away any broken or cracked ones.
In a large pot big enough to hold the mussels, put in the butter: when melted add the shallots and garlic. Cook for 5 minute’s
Add the wine, and chicken stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Then bring up the heat to boiling, and add the mussels. Cover the pan, and cook for 3 or 4 minutes, or until the mussels open, shaking the pan a few times. Any that do not open discard.
Remove from the heat, and stir in the Crème Fraîche and the chopped parsley. Toss once more, and serve immediately.
Serve with the obligatory frites and loads of crusty bread.
Original Recipe Sophia Grigson
I have tried this, and the “secret” ingredient the chicken stock does make a big difference to the flavour.
They are delicious.