This is my favourite comfort food recipe. The first time I tried this dish was in a little bistro in Bruges and from then on this has been a treasure of a recipe. It's surprisingly easy and quick to make but tastes amazing and everyone I have made this for is always very impressed. Moules Marinière can be a Friday night treat meal or the main course for your dinner party. I hope you all enjoy this as much as I do.
I always preorder my mussels from a local fishmonger to make sure they're fresh. The fresher the moules the better they taste and the less likely they are to be dead when you get them.
Be careful to never eat mussels with tightly closed, unopened shells because these are dead and can cause food poisoning if consumed.
If you have any leftover try using it as a pasta sauce with spaghetti or linguine. Simply heat up the leftovers until the broth is piping hot and then stir in the pasta. The mussels will only keep in the fridge for 2 days.
Wash your mussels in cold water and check them over. Any mussels which don't close when you gently squeeze them should be discarded. Remove any pieces of seaweed or debris.
In a large pot soften the garlic and shallots in the butter. Once they are a light brown colour stir in the mustard and rosemary. Season to taste. Stir the mixture for a few minutes and then add the wine and gently put the mussels into the pot so the shells don't break. Turn up the heat and cover the pot and cook for 4-5 minutes, occasionally shaking the pot gently so that the mussels mix with the sauce.
Remove the lid of the pot. The mussels should have opened their shells and be showing their orangey flesh. Stir in the cream and parsley, making sure to get it to the bottom of the pot so all the mussels are mixed with the broth.
Leave the pot on the heat for a couple more minutes to warm up the cream. Serve your moules in the pot or in individual bowls. This tastes fantastic with fries (Belgian style) or with a large hunk of crusty bread.