Moules a la Manchester with homemade garlic bread

moules meal

This was a great lunch! So quick and easy and the only non-store cupboard ingredient is a kilo of mussels!

On the way back from cycling to Ikea we stopped off at the fishmongers to buy some trout, which we had en papillote for tea and some mussels for lunch yesterday. Eventually deciding against a lamp in Ikea that would have been hard to bungee across the rack. It was nice 25 mile round trip on a sunny but very windy day!  

These are essentially moules mariniere only with cider instead of wine, as it has a much lighter less alcoholic flavour. The garlic bread was a bit of an afterthought, but as the home-made bloomer was going a bit stale -instead of throwing it out we decided to jazz it up:

Rustic parsley garlic bread:

If you’re lucky enough to have a small food processor/whizzer of some kind use that, if not a bowl and the back of a spoon will do quite well instead. If you are whizzing you can leave your engredients whole, if not make sure you chop everything nice and fine before you start to beat them into the butter.

Blend together, 50g butter, 3 cloves of garlic, 2tbsp flat leaf parsley and a pinch of salt. Once this has all blended together spread it on old slices of bread and grill until golden.

garlic bread

Moules mariniere / a la Manchester

Start off by cleaning all your mussels, pull out the beards – green mossy things, Neil uses his fingers, I use a pair of fish tweezers because I find them quite slippery, then rinse the mussels in cold water. As you go through the mussels make sure they’re all closed, if not give them a good tap on your work surface and see if they close, if they don’t chuck them away.


Once your mussels are nice and clean finely dice a small onion and a clove of garlic, sweat these off in a tsp of pork fat (or butter) in a very large saucepan until they soften but don’t colour. Add in 150ml of dry cider and the clean mussels turn up the heat, cover and leave to steam for a couple of minutes or until the mussels open.

Once cooked pour in 50ml of double cream and a small handful of chopped flat leaf parsley and stir this altogether – discard any mussels that haven’t opened. The mussels will have released a lovely salty liquor into the sauce. Serve with the garlic bread to mop up the sauce.


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