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Chef Jim FisherMussels with White Wine and Garlic

This recipe for Moules Marinieres comes from Chef Jim Fisher whoruns cooking holidays in the Dordogne. Moules Marinieres is the French name for a dish which is basically mussels with white wine and garlic. It is a very simple and easy dish to cook and if you have never eaten it you are really missing something. If ever you were given the choice of one last meal this would have to be it . . . one of the world's greatest tasting dishes.

If you would like to know more about Jim and how he gained his love of cooking why not have a look at his biography page <click here>

To find out more about the cooking holidays in France at Jim's cooking school in the Dordogne you will need to visit his web site <click here>

Also see article about Buying and Preparing Mussels

Ingredients for Moules Marinieres

extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, finely chopped
juice and thinly-pared zest of a lemon
1 glass dry white wine
1 to 1.5kg (3 lb) live mussels, prepared as above
handful of chopped fresh parsley
1 tomato, seeded and diced

How to make Moules Marinieres

  • Place a large saucepan over a low heat and sweat off the onions and garlic in the olive oil until translucent. Add lemon zest and the wine, turn up the heat and allow to reduce until there is hardly any liquid left in the pan (watch it like a hawk at this stage - it can 'catch' very easily).
  • Now, turn the heat up as far as it will go and throw in the mussels. Clamp on the lid and allow to 'steam' for one or two minutes, shaking the pan every so often. Have a look inside - if the mussels have opened about a centimetre or so they are 'done' - never ever overcook seafood, there is simply no point and it tastes awful!
  • Now, drain through a colander reserving the liquid. Tip the mussels into a heatproof serving dish and cover with a clean T-towel, setting them aside while you finish off the dish.
  • The mussel liquor will contain quite a bit of grit so carefully pour the liquid back into the pan leaving the grit behind, turn up the heat for a rolling boil and reduce the liquid by half. Add half the lemon juice, stir in the parsley, then check the seasoning. Finally, throw in the chopped tomato and pour the sauce over the mussels.
  • Serve with some crusty French bread, or loads of incredibly thin chips!

Serves 4

Enjoy your Moules Marinieres with a glass of chilled, refreshing white wine!

Chef Jim Fisher

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