Moules Mariniere

 
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Seafood is like catnip for our sometimes fussy kids. Some supermarkets like Morrisons and Waitrose do have very good fresh counter if you can’t get to a fishmonger. Through the addition of our Jones ACV, Honey + Turmeric we think we’ve made this tried and tested classic surprisingly exciting (even if we do say so ourselves).

Ingredients

  • Ingredients to serve 4-6:

  • 2kg mussels in the shell

  • Garlic (1 clove chopped)

  • Shallots (2 finely chopped)

  • White wine (2 glasses)

  • Butter (10g)

  • Olive Oil (splash)

  • Herbs – parsley and bay leaf

  • Double cream – 120ml

  • Jones ACV+Honey+Turmeric – a generous splash 

Method

Gently fry garlic and shallots in butter and olive oil until translucent. 

Add a couple of glasses of white wine (taking care to reserve the remainder for personal consumption) and fish stock which is then all reduced by about a third. 

Add in fresh parsley, a bay leaf and a squeeze of lemon.  Season. 

Add a good slug of the Jones ACV, Honey + Turmeric and bring to a rolling boil. 

Wash the mussels in clean cold water and add to the liquid.  Turn the heat down immediately, put the lid on.  Cook for 2 minutes. 

Give it a give pour of double cream and add in a handful of fresh parsley at finish. 

Vegan version:  The cream can be substituted very successfully with coconut milk, fish stock with veggie stock, and there are recipes for mussel substitutes e.g. https://veganuary.com/recipes/vegan-mussels/

 
 
RecipeAnna JonesrecipeComment