We’re making a classic French dish; Moules Marinière, steamed mussels! This is the kind of food I used to eat after work when I was a chef in Paris, oh the memories..
Cut the shallot, garlic clove and celery stalk finely. Remove the leaves from the parsley stalks and save them for later. Chop the parsley stalks finely.
Heat a pan and add a lump of butter. Add the garlic, shallot, parsley stalks and celery stalk to the pan. Add some pepper. Do not add salt, the mussels already contain salt water.
Add the white wine and let it evaporate for 1/3.
Add the mussels and let it cook for 2 minutes with the lid on. When 90-95% of the mussels are open, stir them and then take them out of the pan and put them in a bowl. Keep the liquid in the pan.
Add the cream to the pan, stir and let it simmer with the white wine and vegetables until 1/3 has evaporated.
Add the mussels to the pan again and give it a good stir. Roughly chop the parsley leaves and add half to the pan. Stir well.
Put the mussels on a plate and finish off with the rest of the parsley. Enjoy!
- 1-1,5 kg. mussels
- 1 clove of garlic
- 1 shallot
- handful of parsley
- 1 celery stalk
- lump of butter
- 200 ml. white wine
- 1 tbsp. cream