Mary Berry Moules Marinière Recipe

Mary Berry Moules Marinière is a classic French bistro dish popular for its garlic-infused white wine sauce and tender mussels. Ideally, the mussels should be cooked quickly at a high heat with the lid on to steam them open without becoming rubbery.

Mary Berry Moules Marinière Ingredients

• 1.5kg (3lb 5oz) fresh live mussels
• 1 tbsp butter
• 2 large shallots, finely chopped
• 1 garlic clove, crushed
• 150ml (¼ pint) dry white wine (e.g., Muscadet or Sauvignon Blanc)
• 1 bay leaf
• small sprig of fresh thyme
• 150ml (¼ pint) double cream (optional, for a creamy sauce)
• 3 tbsp fresh parsley, chopped
• Salt and freshly ground black pepper
• Crusty baguette, to serve

How To Make Mary Berry Moules Marinière

1. Clean the mussels: Place the mussels in a sink of cold water. Scrub them with a stiff brush to remove barnacles. Pull off the “beards” (the fibrous threads hanging from the shell) with a sharp tug. Safety check: Discard any mussels that have broken shells or that do not close when you tap them sharply against the sink. Rinse thoroughly in fresh cold water.
2. Sauté aromatics: In a very large saucepan (one with a tight-fitting lid), melt the butter over medium heat. Add the chopped shallots and cook gently for 2–3 minutes until softened but not browned. Add the crushed garlic and cook for another 30 seconds.
3. Make the base: Pour in the white wine. Add the bay leaf and thyme sprig. Turn the heat up to high and bring the liquid to a rolling boil.
4. Steam the mussels: Tip the cleaned mussels into the pan. Immediately cover with the lid. Cook over high heat for 3–5 minutes. Shake the pan vigorously occasionally (holding the lid down firmly) to move the mussels around so they cook evenly.
5. Check doneness: Remove the lid. The mussels are cooked when the shells have opened wide and the meat looks soft and orange/cream colored. Safety check: Discard any mussels that have remained closed.
6. Finish the sauce: Remove the mussels with a slotted spoon and place them into deep serving bowls. Discard the bay leaf and thyme. Boil the remaining juices in the pan rapidly for 1 minute to reduce slightly. Stir in the double cream (if using) and heat through. Stir in the chopped parsley.
7. Serve: Pour the rich, hot sauce over the mussels in the bowls. Serve immediately with plenty of crusty bread.

Recipe Tips

• Buying mussels: Buy mussels on the day you intend to eat them. Store them in the fridge in an open bowl covered with a damp cloth (not in a sealed plastic bag or water, as they need to breathe).
• The “tap” test: Before cooking, if a mussel is open, tap it. If it closes, it’s alive and safe. If it stays open, it’s dead—throw it away. After cooking, if it stays closed, throw it away.
• Salt usage: Mussels release salty seawater when they open. Taste the sauce before adding extra salt; usually, pepper is all that is needed.
• Gritty sauce: If the mussels were sandy, you might find grit at the bottom of the pan. When pouring the sauce over the finished dish, stop pouring just before you reach the sediment at the bottom.

What To Serve With Mary Berry Moules Marinière

This is a hands-on meal that needs simple sides.

• French Fries (Frites): The classic “Moules Frites” combination.
• Crusty Baguette: Essential for soaking up the wine and cream sauce.
• White Wine: Serve the same dry white wine you used for cooking.
• Lemon Wedges: Offers a fresh acidic contrast to the cream.

How To Store Mary Berry Moules Marinière

• Serve Immediately: Shellfish must be eaten immediately after cooking. Reheating mussels makes them tough, rubbery, and increases the risk of foodborne illness.
• Freeze: Do not freeze cooked mussels in their shells.

Mary Berry Moules Marinière Nutrition Facts

• Calories: 320kcal
• Protein: 24g
• Carbohydrates: 6g
• Fat: 20g
• Saturates: 11g
• Sugar: 2g
• Salt: 1.5g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Scallops with Cheese Sauce Recipe
• Mary Berry Warm Salad with Bacon and Scallops Recipe
• Mary Berry Smoked Chicken Salad with Walnuts Recipe