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A very quick and surprisingly simple dish that looks impressive, tastes fantastic and is fun to eat.
- 1kg of mussels
- 70g shallot (2) or onion (1)
- 2 teaspoon of chopped tarragon leaves
- 200ml white wine
- 200ml water
Preparation Time: 10 minutes
Cooking Time: 5 minutes
- Wash and de-beard the mussels (the beard is the frizzy, hair-like stuff that hangs out between the two halves of the shell, some force may be required to remove it by pulling it towards the back of the shell). Discard any mussels that don’t close when tapped on a firm surface (because they are likely to be dead and could be poisonous).
- Peel and finely chop the shallot and the tarragon.
- In a pan large enough to hold all the mussels with a lid, place the shallot, water, wine and tarragon.
- Bring it to the boil, tip in the mussels and put the lid on.
- Cook the mussels for 5 minutes, until most or all of them have opened.
- Discard any mussels that haven’t opened (because they may have died prior to cooking and could be poisonous).
- Tip the entire contents of the pan into a dish and serve.
Can it be frozen? No.
Can it be prepared in advance? Yes, up to 2 days to stage 1 (keep the mussels in a dry bowl without any water, covered with a damp tea towel or kitchen paper)
Will leftovers be nice? No.
- As with any seafood, you must make sure the oysters are very fresh and they must still be alive.
- Moules mariniere are best served with either french fries or very good, white, crusty bread, to mop up the (very rich) juices.
- To make this even richer, you could add 50ml of double cream during stage 3.
- As another variation, you could add coconut milk, chopped spring onions, finely diced chilli and finely chopped ginger instead of the shallot and tarragon in stage 3.