Belgian Delight: Moules Marinière
Author: Giovanna
Recipe type: Entree
Serves: Serves 4
- 2 kg moules (mussels) with shells on.
- 2 tablespoons of butter
- 2 small onions
- I stick of celery
- 400 ml white wine
- Seasoning
- 2 tablespoons of fresh cream
- 1 tablespoon of fresh chopped parsley
- Melt half the butter in a large saucepan with lid
- Add the sliced onions and celery and fry gently for about 5 minutes or till the onions turn see through.
- Add the wine and bring to the boil.
- Add the mules and put the lid on and shake the mules – you are aiming to mix the liquid round the mules.
- Keep cooking until the shells have opened – and no longer – it shouldn’t take more than a few minutes. Shake the pot periodically. Keep checking them.
- Once they are open, add the rest of the butter, cream and parsley and stir.
- Do not boil them any longer or they will turn rubbery!
- Serve with frites and mayonnaise and of course a nice glass of Belgian beer.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/moules-mariniere/
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