James Martin's Moules Mariniere
James is back in the kitchen showcasing one of Phillip’s favourite dishes - moules mariniere. He will be serving the moules two ways, the traditional way and then one de-shelled, served in a fresh loaf of fresh bread for Holly!
James Martin's Moules Mariniere
Serves 4
Ingredients
50g butter
1 onion, peeled and diced
2 sticks celery, diced
2 cloves garlic, peeled and crushed to a paste
2 fresh bay leaves
2-3 sprigs of fresh thyme
250ml white wine
250ml double cream
Pepper
2 kg mussels, cleaned
1 small bunch of parsley
4 thick slices of white crusty bread
2 tbsp olive oil
1 garlic clove
Method
1. On a hob, heat a large casserole dish until hot and then add half of the butter. When sizzling, add the onions, celery and the garlic, bay leaves and thyme, and sweat for a few minutes. Then add the wine, the cream and black pepper. Stir this before adding the remaining butter.
2. Pop the mussels in, and give everything a big stir then place a lid on top. Cook for 4 minutes and sprinkle over some of the chopped parsley.
3. To char the bread, drizzle in olive oil and toast on a heated griddle pan until charred, then rub with the garlic. Serve this alongside the mussels.