Moules Marinière is my favourite way of enjoying mussels. The French got it spot on by steaming mussels in a concoction of white wine, onions, garlic and cream. There is nothing better than tucking into a huge bowl of steaming mussels with a side of fresh crusty bread or chips (Belgium style) to dip into the sauce with.
Not only is this a delicious way of enjoying seafood but it’s sustainably sourced and rich in nutrients. Mussels are also incredibly cheap and low in calories. I’ve been told that a portion only contains 90 calories!
For a dish to impress, you only need fresh herbs, a few cloves of garlic, onion, white wine and double cream. Preparing mussels is takes hardly any time and if possible try and buy mussels that have been de-bearded. If not, the simple guide below should be helpful.
The beard of a mussel (as shown above) is a combination of many fibres which emerge from the mussel’s shell. De-bearding is a simply process, hold the mussel in one hand and pull the beard with the other, giving it a sharp yank. Discard the beard and put the cleaned mussel in a bowl of clean water.
Try it today, you won’t regret it!