Moules Marinieres is a very simple classic French dish where mussels is cooked in white wine, onions, herbs with a hint of cream. This is very popular in French Brassieres especially when mussels are in season. In Philippines we have a nearly similar dish but the cream is omitted and ginger is added, using wine is optional as well. Water or stock is used all the time as the flavours of the shellfish are strong enough to give it a great taste.
In this recipe we will be using the best type of mussels, the New Zealand ones unlike its Mediterranean counterpart the mussels we find here in New Zealand are packed with flavours, it’s huge and it’s meaty. Having said that there no one stopping you from using the Philippine mussels or the black Mediterranean ones anyways regardless of the mussel type this dish is really flavourful, the flavours of the sea mixed with white wine and hints of cream is just a magical combination. Best enjoyed with piece of bread or chips/French fries and white wine.
- 1½ kg New Zealand green lipped mussels
- 1 cup white wine
- 50 ml cream
- 3 cloves garlic, minced
- 1 large onion, finely chopped
- 50g butter
- 2 tbsp parsley, finely chopped
- 1 tsp rubbed thyme, finely chopped
- freshly ground black pepper
- In a pot melt butter in low heat, once melted bring heat to medium then sauté garlic and onions.
- Now add the mussels together with the white wine, parsley and thyme. Bring to a boil and simmer until all mussels are opened.
- Add cream and simmer for 3 more minutes. Season with freshly ground black pepper.