The Fish Society Moules Matiniere Kit

While the mussels play a critical role, our homemade marinière sauce is the true star of this dish. The accompanying side of deliciously salty fries is just the icing on the cake. Since we are clearly not the people that came up with this wonderful pairing, it doesn't require a hard sell. However, you might still need some convincing to make this all in the comfort of your own kitchen, which is why we have done all the hard work! Our homemade sauce is a wonderful combination of double cream, shallots, butter, garlic, thyme, parsley, bay leaves and a splash of white wine. This classic French recipe is a great way to impress the family in no time at all - ready and on the table in 30 minutes.

Cooking Instructions

Defrost mussels and sauce, in the fridge the night before.

Pre-heat oven to 200c. Evenly spread out the fries on an oven tray, cook for 20 minutes, turning halfway through.
While fries are cooking... Empty the mussels over a sieve to reserve the juices for cooking. Rinse the mussels under cold water, remove any broken shell pieces and pull away any beards (Any mussels that are not open - use a blunt knife and pop them open, these mussel are already cooked)
With ten minutes left on the fries, get the mussels and reserved juices into a pot on a medium/high heat and bring to a simmer.
Pour in mariniere sauce, stirring to coat the mussels. Cover with a lid and reduce to a medium heat. Cook for 5-6 mins giving a gentle toss half way through.
Enjoy

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