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Mussels in white wine sauce

Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 4

The French classic, moules marinière, delivers a deliciously indulgent sauce made with white wine, cream and parsley.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

How-to videos

Method

  1. Discard any mussels with broken shells and any that refuse to close when tapped. Place a saucepan over a medium heat and throw in the butter.

  2. Add the shallots and garlic and sweat for 5 minutes or so with the lid on over a medium heat – don’t allow them to colour.

  3. Increase the heat before adding the mussels, a pinch of salt and the white wine. Stick the lid on and shake the pot.

  4. Cook for 3–4 minutes until all the shells open. Discard any mussels that remain closed. Add the cream and stir in the parsley.

  5. Taste, season with salt and black pepper and serve with French bread, if you like.