Moules à la crème: a CardioKit recipe

... the more glamorous sister of Moules Marinières

Serves 2

Unlike its sister recipe, Moules Marinières, this version is a little less heart-healthy. Still, as a treat or a special supper it is still more healthy than many other alternatives.

For more information on why mussels are so beneficial read the introduction to Moules Marinières.

Moules à la crème is very similar to the marinières but, as the name suggests, has the addition of cream to help thicken the sauce and make it richer. The cream will also soften the flavour of the mussels, which may be beneficial if you are making this for someone who is not the biggest seafood fan. Remember, though, mussels are extremely healthy and they are reasonably priced as well as being a sustainable seafood. We have also added some lemon thyme to give a hint of zest.

Once the mussels are finished there’s nothing better than soaking up the juices with some crusty bread (obviously, wholegrain is what we would recommend). You could also try serving it with a leafy green salad or, when in season, some blanched samphire tossed in lemon juice.

1kg mussels

1tbsp butter

1tbsp rapeseed oil

2 shallots, finely diced

small bunch, parsley

2 cloves, garlic

150ml white wine

1 bay leaf

6-8 sprigs, lemon thyme

125ml double cream

bread, to serve

  1. Prepare the mussels by placing in cold water and then remove the beards, scrub off any dirt and debris and give any open ones a flick – discard those that don’t close or are broken.
  2. Separate the stalks and leaves of the parsley and finely chop both – keep them apart until needed.
  3. Heat the butter and oil in a large pan (one that you have a lid for) and add the shallots and chopped parsley stalks. Gently fry until softened.
  4. Crush in the garlic and scatter in the bay leaf and lemon thyme. Continue to fry for a couple of minutes but ensure the garlic does not burn. You will start to smell the zesty notes of the lemon thyme.
  5. Pour in the wine and then carefully add the mussels. Place the lid on the pan and let the mussels steam for 3-4 minutes or until they have opened up.
  6. Give the mussels a gentle stir, pour in the cream and stir again. Cook for a minute just to warm through the cream.
  7. Separate the mussels and sauce (evenly!) between two bowls and scatter over the chopped parsley leaves.

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