Normandy style Moules Mariniere

Preparation Time: 6 MINS
Notes: Roman vinaigre is available from Available from  

Normandy style Moules Mariniere Ingredients

  • 1.75kg/4lb Fresh mussels

  • 1 garlic clove, finely chopped

  • 2 shallots, finely chopped

  • 15g/½oz butter

  • Parsley, thyme and bay leaves

  • 100ml/3½fl oz cider

  • 120ml/4fl oz double cream

  • 30 ml Roman Vinaigre

  • handful of parsley leaves, chopped

  • crusty bread, to serve


Preparation method

  1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.

  2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.

  3. Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.

  4. Add the mussels Roman vinaigre, wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.

  5. Add the cream and chopped parsley and remove from the heat.

  6. Spoon into four large warmed bowls and serve with lots of crusty bread

Serves: 4
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