Recipe: classic Moules Marinère my way (with or without potato)

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If I lived closer to a good fishmonger or a supermarket with a good fish counter, this could easily become a Friday tradition; buying a net of juicy mussels, cooking them the classic way with wine and cream, open a nice bottle of white wine to go with them and eat them with some nice crusty bread.

And if I wanted to make the supper a bit more substantial – I would just add potato. I know the potato part isn’t all that classic, but it’s a really nice way to make the mussels more into a main course. And since I use the same recipe I’m basically giving you a two for one here.

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Classic Moules Marinère, serves 2

1 kg fresh mussels

2 small shallots, finely chopped

1 garlic clove, finely chopped 

1 tbsp butter + 1 tbsp oil 

100 ml dry white wine

300 ml double cream

(3 firm potatoes, peeled and diced)

chopped parsley for serving

Rinse the mussels to get rid of any grit. Remove the beards and throw away any mussels that are broken or don’t close if tapping them. 

Add butter and oil to a large pan and put on medium heat. Fry the onions and garlic for a few minutes without browning. Add the wine and let it bubble a little. Add the cream and stir. Add the mussels and cook with the lid on for a few minutes until the mussels have opened their shells. Season to taste. Scatter with freshly chopped parsley and serve with crusty bread for dipping. 

If you want to add the potato; cook the diced potato in salted water until soft when piercing with a knife. Drain and add to the mussels before serving.

 

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