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James Martin's French masterclass: Moules mariniere

Published: 17:31 EST, 27 January 2017 | Updated: 17:31 EST, 27 January 2017

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Following in the footsteps of his hero Keith Floyd, our columnist James Martin serves up classic French dishes from his new TV show and book

This French stalwart has stood the test of time and appears on the menu at virtually every bistro

This French stalwart has stood the test of time and appears on the menu at virtually every bistro.

Serves 2

1kg live mussels
2tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
150ml (5fl oz) white wine
2 sprigs of thyme
150ml (5fl oz) double cream
A small bunch of flat-leaf parsley, leaves picked and chopped, to serve
Crusty bread, to serve

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. In a large heavy-based pan with a snug-fitting lid, heat the olive oil.

Add the onion and garlic and cook over low heat for about 5 minutes until soft. Pour in the wine. As it boils and the alcohol burns off, add the mussels and thyme. Cover and steam for 3-4 minutes.

The mussels are ready when the shells have opened. Add the double cream and cook for 1 minute more. Scatter with the parsley and serve immediately with crusty bread, remembering to discard any mussels that haven’t opened.

James Martin’s French Adventure: 80 Classic French Recipes is published by Quadrille, £20. Offer price £14 (30% discount) until 18 February 2017. Order your copy at mailbookshop.co.uk or call 0844 571 0640, p&p is free on orders over £15. Photography: Peter Cassidy. The new television series James Martin’s French Adventure is on weekdays at 3pm from Monday on ITV.