morsels45

morsels45 said

Moules marinière

Wine, shallots, parsley, and bread for the liquor at the bottom.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make moules marinière

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

The classic

25 minutes · serves 2 · Easy

What you need

  • 1kg mussels
  • 2 shallots, chopped fine
  • 2 garlic cloves
  • 200ml dry white wine
  • 50g butter
  • A large bunch of parsley
  • Bread

What you do

  1. 1Scrub the mussels and pull off the beards. Throw away any that are cracked, or that stay open when you tap them.
  2. 2Soften the shallots and garlic in the butter without colouring them.
  3. 3Wine in, brought to a hard boil, then the mussels and the lid on.
  4. 4Four minutes, shaking the pan once. They are done the moment they open — any that stay shut go in the bin.
  5. 5Parsley in, and the bread is for the liquor, which is the best part.

With cream

25 minutes · serves 2 · Easy

What you need

  • 1kg mussels
  • Shallots, garlic, butter
  • 200ml white wine
  • 100ml double cream
  • Parsley

What you do

  1. 1As above, adding the cream after the mussels have opened.
  2. 2Bring it back to a bare simmer only, then parsley and serve.