Moules marinière from How to Eat: The Pleasures and Principles of Good Food (page 140) by Nigella Lawson

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Notes about this recipe

  • Astrid5555 on October 06, 2018

    Was lucky enough to find some bouchon mussels and with all the hype about Nigella Lawson‘s How to Eat 20th anniversary I turned to my old copy and found this recipe. Very quick to make and delicious. Served with some French baguette.

  • Breadcrumbs on December 02, 2012

    p. 126 - Nigella’s take on a classic dish turns out a quick and tasty dinner. Here’s how it comes together. Mussels are cleaned and de-bearded. A pan is warmed over medium heat. Butter, a little chopped parsley, minced shallots and garlic are added to the pan and allowed to cook until the garlicky aromas waft through the air. At this point, white wine is added to cook for a minute or two. NL said to put the lid on and lower the heat at this point but I honestly couldn’t be bothered for such a short time. Mussels are then added the lid is placed atop and the mussels cook from 3 – 5 mins until done. Mussels are divided amongst plates and topped with the pan juices and a sprinkling of fresh parsley. I served these with some warm, crusty sourdough bread for dunking. While this wasn’t the best version of the dish I’ve ever made, it certainly was quite good and especially good given how quickly it came together. Photos here: http://chowhound.chow.com/topics/879968#7746134

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