time flies when you're being a mum

Time to Eat tagged with 'family holiday'

Fun with food and the occasional healthy recipe for baby and mum


25 Feb, 2014

Moules Mariniere

Last week I do believe we might have been in heaven. Aside from the fact that as soon as we arrived in our little, coastal holiday cottage in the boarders of Scotland, Reuben got his fingers squashed in a door (all the doors were fire doors), this place was perfect. We spent lazy mornings reading and eating, afternoons rock pooling, and lazy evening eating and drinking (Dry January is definitely over! I managed 6 weeks)…in this case, Moules Mariniere!

Moules Mariniere!

The house looked directly onto this beautiful rocky beach and as soon as the tide was out, so was Gabby foraging.

Moules Mariniere!

Gabby and Reuben’s cousins came for a visit on the Wednesday so we enlisted their help to find mussels and within half an hour we had enough for our tea!

Moules Mariniere!

I’ve never cooked mussels I’ve found before, so this next bit was somewhat nerve-wracking! The Rick Stein recipe I found was a) sooooo easy, and b) gave us confidence that we weren’t going to kill ourselves. Rick spends most of his time foraging and the recipe includes how to prepare the mussels, which my hero, Mike, spent the best part of an hour doing! So I figured we were in good hands.

Moules Mariniere!Cleaning Mussels for Moules Mariniere! One hour later…

Moules Mariniere!

Still cleaning mussels for Moules Mariniere!

But for all the effort cleaning mussels takes, the actual Moules Mariniere bit is a synch…

Moules Mariniere!

(serves 4)

{This isn’t a direct copy of Rick’s recipe – it’s slightly altered for what we had!}

You will need…

  • 1.75kg mussels
  • 15g butter
  • 1 garlic clove
  • 1 onion
  • a good handful parsley
  • 100ml white wine (the rest of the bottle is for you. You’re welcome)
  • 120ml double cream

1. Melt butter in a pan large enough to fit all the mussels in then add the garlic and onion (I also added most of the parsley now) and soften.

2. Add the wine and the mussels, and turn up the heat and steam with the lid on for 3-4 minutes

3. Add the cream and that’s it! Serve with extra parsley sprinkled on top and loads of crusty bread to mop up the delicious sauce.

It was literally divine. I hope this gives you the confidence to give it a try next time you’re near the beach! Or Asda.

What’s your favourite Mussels recipe?Moules Mariniere or something a little spicier?

 

I’m linking this in with Tasty Tuesday and All About You!
Tasty Tuesdays on HonestMum.com

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