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Recipe: Stephanie Alexander's Moules Marinieres

Stephanie Alexander

Serves 4-5 people. 

This simple recipe is perfect for a light summer meal. It delivers plenty of flavour, without the need for a long shopping list of ingredients. Recipe appears on the gift boxes of Stephanie's Portarlington Mussel Pots - available in two litre and five litre sizes.

Place 1.75kg cleaned mussels (see tip) in the bottom section of the mussel pot with a finely chopped onion or shallot, a finely chopped clove of garlic, a bay leaf and a sprig of thyme. Add a cup of dry white wine, settle the top half of the mussel pot in place and place over high heat. In about 3–5 minutes there will be a strong gush of steam, and the top lid will rattle impatiently. Lift lid (carefully!), quickly add 4 tablespoons of cream to the juices, replace lid and boil for another minute. Before serving add a handful of freshly-chopped parsley.

Serve with crusty bread for mopping.

Place mussels gently into a bowl of cold water and swish to rid them of any surface debris and scrub lightly to remove any surface weed. Discard any mussels with broken or cracked shells. Check each mussel and remove any protruding hairs (‘the beard’) by pulling the clump downwards with a sharp tug. Rinse again.

To keep in touch with Stephanie, visit or follow @growcookeat

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