Moules Marinière (Mussels in Garlic and Wine)

This dish is super quick to cook.  The only real time involved is in preparation of the mussels before cooking.

Preparation of Mussels

Rinse the mussels in cold water to remove any grit and remove any beards.  These are the hairy bits that protrude from one side of the shell.

It is also crucial to follow the rules below to make sure you don’t get sick from a bad mussel!!!

Before Cooking: Throw away any mussels that are open and do not close tightly when you tap them gently or any mussels that are broken.

After Cooking:  Throw away any mussels that are still closed after the cooking time is up.

1. Melt the butter in a large saucepan or casserole dish with a lid. Gently cook the onions for 3-5 minutes, until they are softened.
   
2. Pour in the wine and turn up the heat a little. Add the mussels, give everything a good stir and then put the lid on and cook for 3-5 minutes, until the shells are opened and the mussels look cooked.
   
3. If using cream, add it now and give the pot a good stir.
4. Put the mussels and cooking liquor into the serving dish or bowls and scatter the parsley over the top. (Discard any mussels that haven’t opened – they are bad).  Serve with crusty bread to mop up the juices and have an empty bowl handy for the shells and a bowl of water for garlicky fingers.
   
   Without Cream
   
   With Cream