serves
1
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
1
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Cooking For One
Watch the full episode here
G
Watch the full episode here
G
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.
Stream free On Demand
Cooking For One
