Moules a la mariniere
This is a real French classic and many would say the very best way to eat
mussels. Serve with lots of chilled white wine and crusty bread to mop up
all the lovely juice.
Serves 2
• 1kg/2lb 3oz of the freshest mussels you can find
• 1 tablespoon butter
• 1 small white onion, peeled and finely chopped
• 200ml/7fl oz of white wine
• a small bunch of fresh flat leaf parsley, leaves picked and chopped
Give the mussels a good wash in plenty of clean cold water and scrub any
dirty ones lightly with a scrubbing brush, pulling off any beardy bits you
might find on them. Throw away any mussels that aren’t tightly closed.
Heat the base of the pressure cooker until nice and hot. Add the butter
and the chopped onion, turn down the heat and cook gently until soft. Add
the white wine and bring to the boil before adding the mussels.
Clamp the lid on the pressure cooker and turn the steam setting to
“vegetables”. When the cooker is up to pressure, cook at a medium
heat for 5 minutes shaking the pan now and then, release the steam and
remove the lid.
Taste and season with salt and pepper if necessary, and sprinkle with
chopped parsley just before serving. Remember not to eat any mussels
that haven’t opened fully.
6
•
1kg/2lb 3oz of the freshest
mussels you can find
•
1 tablespoon butter
•
1 small white onion, peeled
and finely chopped
•
200ml/7fl oz of white wine
•
a small bunch of fresh flat leaf
parsley, leaves picked and
chopped
