Moules Frites

The LOs, believe it or not, absolutely love Moules Mariniere ! First time they tried it was when we were at a local French restaurant a couple of years ago (they were a bit over one year old) and I gave them a little taste of mine … I ended up ordering another portion, as they couldn’t stop stealing mine !

With DH out and about at some art-show with his friend this evening, and a bare fridge, I decided to take the LOs to the above mentioned restaurant for some Moules. LOs, as expected devoured their mussels…..but then something quite strange/funny/frustrating/annoying happened. A short while after they mopped up the last drop of sauce from their bowl with freshly baked baguette, they started to both giggle and laugh quite loudly and uncontrollably. Then it suddenly occurred to me that one puts white wine in Mariniere sauce. Ooops…
Could that be it ? Were they getting drunk ? Was it wrong to give them the moules ??
What do you think ? Is it possible for kids to get drunk from their food ??

Perhaps next time I should just make it at home…..omitting the white wine !

A basic recipe here:
1 kg mussels
75g unsalted butter
1 onion, finely chopped
150ml white wine
1 tbsp beurre manié (2 tsp of soft butter and 1 heaped tsp plain flour mashed to a smooth paste)
2 tbsp freshly chopped parsley, chopped as the mussels cook
100ml double cream


1 Using the back of a small knife, scrape off any loose debris from the exterior of the shells and tug out the beard (this is the little hairy bit of string that hangs from the closed mussel). Discard open mussels and those that don’t close while being prepared. Wash under running cold water and set aside in a colander.

2 Take 75g butter and melt in a large, heavy pan. Add the chopped onion, season with black pepper, cover and cook gently for at least 20 minutes or until the onion is completely soft. Add the wine and simmer for 5 minutes to reduce the wine volume by half.

3 Add the mussels, cover and cook on a medium heat for 5 to 10 minutes or until all the mussels are open. Lift out the mussels with a slotted spoon and transfer to a hot serving tureen or a pair of bowls. Keep warm. Turn up the heat of the mussel pan and, when the wine-mussel liquid is boiling, whisk in the beurre manié and cook briskly for 2 minutes. Add the parsley and cream, cook for 30 seconds and spoon the mixture over the mussels.


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