Moules Marinière recipe
The best and most flavoursome Moules Marinière with cream, spinach and gruyere cheese. Rich, satisfying and delicious - this recipe is perfect for a lazy weekend lunch or dinner.
Equipment
- Mussels pot or a large stock pot/hob-proof casserole dish
Ingredients
- 1 kg of fresh cleaned mussels or pre-cooked mussels
- ½ a white onion or large shallot, finely diced
- 1 celery stick, finely diced
- 2 cloves of fresh garlic, finely diced
- 50 g of salted butter
- 250 ml or 1 cup of fish stock or 250ml (1 cup) of the reserved liquid from the pre-cooked mussels
- 250 ml or 1 cup of dry white wine - Preferrably Muscadet
- 250 ml or 1 cup of double cream
- 15 g of fresh chopped parsley
- 100 g of fresh baby spinach, roughly chopped
- 50 g of grated gruyere cheese
Instructions
- Add a dash of olive oil to a mussel pot or a hob proofed casserole dish that has a lid. Put the heat on medium and add the finely diced onion or shallot, celery and garlic and fry for 1 minute.
- Add the butter and stir in until melted to glaze the vegetables (approximately 1 minute).
- Pour in the wine, double cream and stock and bring to the boil. Lower the heat and simmer the sauce to reduce it for 5 minutes.
- Add the mussels, grated gruyere cheese and spinach and stir into the sauce. Place the lid on the mussels and turn the heat up to medium and cook for 3-4 minutes until the mussels are cooked through, diregard any mussels that don’t open.
- Serve with chips or bread.
Notes
We have used pre-cooked mussels in this recipe. If you are using fresh mussels, steaming/cooking might take a couple of minutes longer. When the shells have opened, then they are ready to be served.
Make sure to rinse the mussels in a strainer and check them over. All the mussels should be tightly closed and discard any mussels with cracked shells.