Moules Marinieres served in The SteakStones Sizzling Bowl

A Normandy classic given a modern twist served in our sizzling SteakStones Bowls. Try and get mussels that have already been cleaned and de-bearded to make the dish even simpler to prepare.

Begin by heating your SteakStones Sizzling Bowl so they are ready to keep the mussels piping hot throughout serving. Allow approximately 10 minutes on a medium-heat hob or 20 minutes in an oven at 180°C. While the bowls are heating, wash the mussels thoroughly under cold running water, removing any beards or barnacles as necessary. Avoid scrubbing the shells, as the colour can transfer during cooking and turn the dish grey.

Next, boil the wine in a small saucepan for around 30 seconds, then set aside. This helps remove the alcoholic taste while retaining the wine's fruity acidity. Melt the butter in a large saucepan over a high heat, then add the onion, bay leaves and thyme, stirring for around 10 seconds. Add the wine and bring everything to a gentle boil before adding the mussels. Cover with a lid and cook for 2–3 minutes, or until the mussels have opened. Discard any mussels that remain closed.

Once the mussels have opened, stir through the whipping cream and fresh parsley. There is no need for additional seasoning, as the mussels naturally release a little salty seawater as they cook, which provides the perfect balance to the dish. Place the heated SteakStones Bowls onto their bamboo boards and carefully spoon in the creamy mussels. When heated correctly, the bowls should provide a gentle sizzle as the mussels are served. Serve immediately with plenty of good-quality French bread for soaking up the delicious juices, and provide a finger bowl or two for your guests to rinse their fingers.