Moules Marinières
Humans have been eating mussels for thousands of year and still continue to do so with slurps and glee – in Belgium and the Netherlands in particular, where they are likely to be served with chips and mayonnaise … perfection. This version is a really classic French dish, cooked in butter, wine, onions, parsley and cream.
This recipe comes from my book Soups & Stews published by Collins. It is available from Amazon and all good book shops.
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