For something a little more adventurous and a touch more fancy to impress your date then why not try this recipe for Moules Marinieres. This recipe comes courtesy of Simone Williams from Perfect Cellar, a wine e-tailer dedicated to bringing you the best quality wines from across the globe. Get a crusty fresh roll at the ready, because you'll be mopping up this dish and asking for seconds in no time at all.
Here at Idle HQ we have decided to give you something a little different. Other than Bonfire Night, the 5th of November is host to something else, Men Make Dinner Day. This day is purely dedicated to men making the dinner for their friends or partners, so it's time to put your apron on, cook up a storm in the kitchen and get your creative hats on because you'll want to cook to impress!
Men Make Dinner Day was started by Sandy Sharkey and she's been pushing men off of the sofa and into the kitchen to their partners' cries of joy. So lads, put down the beer and the remote and pick up a whisk, you never know, you may even like it!
We have teamed up with some of the best restaurants, food bloggers and chefs to create a fantastic e-Book filled with amazing recipes from mac and cheese to haute cuisine - so whether you're feeling fancy or like to keep it simple then there is a recipe in this book for you.
The French do it best when it comes to romance, which is why we’ve chosen a French classic to begin the evening. Mussels are best bought fresh from your local market and are really easy to cook.
Best Served With
We suggest starting the night off with an award winning glass of Blanc de Blanc Champagne from Tendil & Lombardi.
- 1kg mussels
- 25g unsalted butter
- 1 medium onion, chopped
- 25ml dry white wine
- 1 tbsp roughly chopped fresh parsley
Wash the mussels in cold water. Scrape away any barnacles and discard any that are open.
Take a large lidded pan that is big enough to hold all the mussels. Add the mussels, butter, onion, white wine and half the parsley and set over a high heat. Turn the mussels over every now and then as they start to open. Keep the lid on the pan in between turning them. When they are all open, remove from the heat and leave for 30 seconds or so to let all the grit settle to the bottom of the pan.
Scoop out the mussels with a big spoon and divide onto 2 deep plates. Pour all the juices from the pan over the mussels, holding back the last tablespoon or so, which will be full of grit. Sprinkle the rest of the parsley over the mussels and serve.