Mussels (Moules a la Mariniere)


You can add just about any herb to mussels but here is a simple recipe like

2kg mussels
6-8 cloves of garlic, crushed
1 onion finely choppedĀ 
a small bunch of parsley, chopped finely
1 good slug white wine
1 bay leaf
1 tomato
black pepper


Clean and beard the mussels discarding any that are open or cracked. Give any that are open a good tap before opening discarding them – it they close they are ok if they remain open do not use.

Place the mussels in a large saucepan then add all other ingredients.

Cook on a high heat until the mussels have opened, this only takes a few minutes.

Serve with lemon wedges.

In France Moule Frites are very popular which is mussels with hot potato chips which are used to soak up the juice.