Moules Mariniere
Moules Mariniere This French classic is really easy to make, and when mussels are in season – September to April – they’re cheap, plentiful and low in fat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.ainsley-harriott.com.
Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Ladle
- Serving platter
- Pepper mill
Ingredients
- 25g butter
- 1 onion, chopped
- 2 garlic cloves, finely chopped
- 150 ml dry white wine
- 2kg live clean mussels
- 150ml fish stock
- 3 tablespoons half-fat creme fraiche
- 2 tablespoons chopped fresh parsley
- salt
- freshly ground black pepper
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