This delicious Mary Berry Moules Marinière is a quick and creamy seafood dish perfect for any occasion. Made with fresh mussels, white wine, and double cream, it’s a simple yet flavour-packed meal. You can easily adjust the ingredients to suit what you have on hand, making it a flexible and comforting choice!
This Moules Marinière Recipe Is From Cook And Share by Mary Berry
Ingredients Needed
- 2 tbsp olive oil
- 1 knob of butter
- 4 large banana shallots, thinly sliced
- 4 garlic cloves, crushed
- 1kg fresh mussels, cleaned
- 150mlwhite wine
- 150mldouble cream
- Juice of ½ lemon
- Small bunch of flat-leaf parsley, chopped
How To Make Moules Marinière
- Heat the oil and butter: Heat 2 tbsp of olive oil and 1 knob of butter in a wide-based, deep saucepan over high heat.
- Cook the shallots: Add 4 thinly sliced banana shallots to the pan and cook for 3–4 minutes until softened. Add 4 crushed garlic cloves and fry for 10 seconds.
- Cook the mussels: Add 1kg of cleaned mussels to the pan. Stir, then pour in 150ml white wine. Bring to the boil, cover with a lid, and let it boil for 3–4 minutes, shaking the pan occasionally, until the mussels open.
- Remove the mussels: Use a slotted spoon to remove the mussels and place them in a warm dish.
- Reduce the sauce: Continue boiling the liquid in the pan over high heat for around 5 minutes, until reduced by half. Add 150ml of double cream and continue to boil for a few more minutes.
- Season and finish the dish: Taste the sauce and season with salt and freshly ground black pepper. Return the mussels to the pan, add the juice of ½ lemon and a small bunch of chopped flat-leaf parsley, then toss everything together.
- Serve: Serve immediately while the mussels are hot.
Recipe Tips
- Use fresh mussels: Always ensure your mussels are fresh and properly cleaned. Discard any mussels that don’t open when cooking, as they may not be safe to eat.
- Don’t overcook the mussels: Mussels cook quickly. Overcooking them can make them tough, so remove them from the pan as soon as they open.
- Reduce the sauce properly: Let the wine and cream sauce reduce by half for the best flavour. This step helps thicken the sauce and intensify its taste.
- Taste and season well: After adding the cream, taste the sauce and adjust the seasoning with salt and pepper to make sure it’s well-balanced.
- Serve hot: Serve the mussels as soon as they’re ready to keep them piping hot and at their best. Mussels cool down quickly and lose their flavour.
How To Store & Reheat Leftovers
- Refrigerate: Allow the leftover moules marinière to cool to room temperature before storing it in an airtight container in the fridge. It will stay fresh for up to 1-2 days.
- Reheating: To reheat leftover moules marinière, gently warm them in a pan over low heat, adding a splash of water or cream to prevent the sauce from separating for 2 minutes. Avoid high heat to prevent overcooking the mussels.
Nutrition Facts
Serving Size: 1 serving (about 15 mussels)
- Calories: 290
- Total Fat: 16g
- Saturated Fat: 4g
- Cholesterol: 40mg
- Sodium: 500mg
- Potassium: 370mg
- Total Carbohydrate: 14g
- Dietary Fiber: 2g
- Sugars: 2g
- Protein: 23g
More Mary Berry Recipes:
Mary Berry Moules Marinière
Description
This delicious Mary Berry Moules Marinière is a quick and creamy seafood dish perfect for any occasion. Made with fresh mussels, white wine, and double cream, it’s a simple yet flavour-packed meal. You can easily adjust the ingredients to suit what you have on hand, making it a flexible and comforting choice!
Ingredients
Instructions
- Heat the oil and butter: Heat 2 tbsp of olive oil and 1 knob of butter in a wide-based, deep saucepan over high heat.
- Cook the shallots: Add 4 thinly sliced banana shallots to the pan and cook for 3–4 minutes until softened. Add 4 crushed garlic cloves and fry for 10 seconds.
- Cook the mussels: Add 1kg of cleaned mussels to the pan. Stir, then pour in 150ml white wine. Bring to the boil, cover with a lid, and let it boil for 3–4 minutes, shaking the pan occasionally, until the mussels open.
- Remove the mussels: Use a slotted spoon to remove the mussels and place them in a warm dish.
- Reduce the sauce: Continue boiling the liquid in the pan over high heat for around 5 minutes, until reduced by half. Add 150ml of double cream and continue to boil for a few more minutes.
- Season and finish the dish: Taste the sauce and season with salt and freshly ground black pepper. Return the mussels to the pan, add the juice of ½ lemon and a small bunch of chopped flat-leaf parsley, then toss everything together.
- Serve: Serve immediately while the mussels are hot.
Notes
- Use fresh mussels: Always ensure your mussels are fresh and properly cleaned. Discard any mussels that don’t open when cooking, as they may not be safe to eat.
- Don’t overcook the mussels: Mussels cook quickly. Overcooking them can make them tough, so remove them from the pan as soon as they open.
- Reduce the sauce properly: Let the wine and cream sauce reduce by half for the best flavour. This step helps thicken the sauce and intensify its taste.
- Taste and season well: After adding the cream, taste the sauce and adjust the seasoning with salt and pepper to make sure it’s well-balanced.
- Serve hot: Serve the mussels as soon as they’re ready to keep them piping hot and at their best. Mussels cool down quickly and lose their flavour.
Mary Berry Moules Marinière