Moules Marinière

Learn how to cook this classic French bistro dish of steamed mussels in a wood-fired oven with this Moules Marinière recipe. For a more smokey flavour, spread some hot embers on the entrance of your pizza oven and steam open your mussels on them before returning to the pan! You can also substitute the white wine for beer or cider for an extra quick.

Preparation time

15 mins

Cooking time

17 mins

Serves

2 people

Ingredients

1Kg live mussels
2 tablespoons of olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
150ml white wine
2 sprigs of thyme
1 bay leaf
150ml double cream
Small bunch of flat-leaf parsley, picked and finely chopped
Lemon to garnish

Method

Pre-heat your Fuego Wood-Fired Oven to 200°C.
Rinse the mussels thoroughly under plenty of running water and pull off the stringy beards, throwing away any broken shells and any that don’t close tightly when you tap them.
Take a large cast iron pan with lid, place in the oven and heat the olive oil. Add the chopped onion and garlic and cook over low heat for about 10 minutes until soft.
Pour in the wine and as it boils and the alcohol burns off, add the mussels, bay leaf and thyme. Cover and let the mussels steam for 5 minutes. They are ready when the shells have opened.
Add the cream and cook for 2 minutes more.
Sprinkle the chopped parsley and add some lemon wedges and serve immediately with some crusty bread, remembering to discard any mussels that haven’t opened.

Moules Marinière

Perfectionists in the Art of Wood-Fired Cooking.