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Paul Merrett's Moules Marinere



  • 1.

    Before starting to cook, remove and throw away any mussels which are open.

  • 2.

    Heat a pan with nothing in it until it’s red hot. Now add the shallots, garlic and mussels. Put the lid on the pan and shake vigorously.

  • 3.

    Take the lid off and pour in the wine.

  • 4.

    Let the mussel mixture cook for a minute with the lid on and then again shake vigorously.

  • 5.

    Add the stock and bring the mussel mixture to the boil with the lid on. You’ll see the shells opening.

  • 6.

    Meanwhile heat the double cream until just boiling and add it to the mussel mixture. Let the mixture come to a boil.

  • 7.

    The sauce will look lightly creamed and stocky in consistency.

  • 8.

    Pour the mussels and sauce into a bowl and serve immediately, finishing the dish off with finely chopped parsley. (Do not eat any of the mussels that are still closed after cooking. Throw these away).

  • 9.

    Serve with a crusty French breadstick.

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Andrew Graham

Riesling, Pinot Noir and Rose are the best wines to pair with Paul Merrett's Moules Marinere.


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