Moules Marinières the French Bistro Classic

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Moules Marinières

Mussels 1k / 2lbs approx

Onion or shallot (minced) 2 tbsp

Chopped garlic 1 or 2 cloves

Unsalted butter 2 tbsp or less if you’re weird

Bay leaf or bouquet Garni

Chopped parsley 2 tbsp

White wine or cider 100ml / 3 fl oz approx

Double or heavy cream 100ml / 3 fl oz approx

You will need a decent pot with a fitted lid, as trapping the steam with the mussels is essential to them cooking evenly.

Please discard any mussels that are open when raw, unless they try to close if you squeeze them a little. Discard any broken shelled mussels, it’s not worth the risk of assuming they’re still alive.

Finally do not eat any mussels that haven’t opened through cooking!

Moules Marinières the French Bistro Classic, if you're looking for a dish that is incredibly tasty but also affordable, then this is screaming out for you to try it.
The dish is famous for coming from Normandy France, there are some claims that the Belgians first created it, and Moules Frittes is very popular there.

Wherever it comes from, it is delicious and you should either try it for the first time or revisit it if you haven't had it for a while.