• Rick Stein's moules marinière

    Cook yourself Rick Stein's classic restaurant-style dish in six simple steps – a splash of white wine, cider or beer gives an extra kick.

     

    Link to full recipe (courtesy of BBC Food)

     

    We've also included a handy video above from Rick explaining how to prepare your mussels ahead of cooking this recipe.

     

    We're fans of Felicity Cloake's excellent "How to cook the perfect..." column in The Guardian - so here's her take on how to cook perfect moules marinières.

     

    DON'T MISS...

    Our Moules Marinière Recipe Kit - on sale now in our online shop - including all the ingredients for this classic recipe.

     

     

    Cooking style
    Preparation: Easy
    • Provenance

      Our mussels are from Westcountry mussels who supply high-welfare, farmed and rope-grown in St. Austell Bay in Cornwall. These mussels are grown in the highest-grade clean ocean waters, providing the very best quality mussels available. More details

    • How to store mussels

      Live mussels should be stored in open containers in the fridge, loosely covered with clean, damp paper towels or cloths to prevent them from drying out. The optimum storage temperature is 4-8°C. Temperatures of 1°C or lower (especially freezing temperatures less than 0°C) can kill shellfish.

       

      Do not store mussels:

      In airtight containers (boxes or bags) because they need to breathe

      In water or directly on ice since the fresh water may drown them

       

      Do:

      Discard any mussels with broken or cracked shells

      Discard any mussels if the shells are open and do not close when you tap them - live shellfish will "clam up" if their shells are tapped

    • How to clean, prepare and cook mussels

      Link to video (courtesy of bbcgoodfood.com)