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Antony Worrall Thompson

Moules À La Marinière And Moules À La Creme

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Antony takes the fear factor out of cooking with mussels with these two easy French recipes.

Ingredients

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Method

  1. Trim, scrape and wash some mussels. Heat 2 tablespoons of butter, add the chopped shallots with 2 tablespoons chopped parsley, the thyme, bay leaf and white wine. Add the mussels, coven the pan and cook over a high heat until all the mussels have opened. Shake the pan several times, if desired.
  2. Remove the pan from the heat and place the mussels into a large serving bowl reserving the cooking liquid. Discard any mussels that do not open. Remove the thyme and bay leaf from the saucepan.
  3. For moules a la marinière, add two tablespoons of butter to the cooking liquid. Whisk the sauce until it thickens and pour it over the mussels. Sprinkle with chopped parsley and black pepper.
  4. For moules a la crème, add the cream and whisk it into the sauce. Sprinkle with chopped parsley and black pepper.
  5. Serve both with crusty bread.
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