Van Life Moules Marinière à la Crème

Serves: 2

Cook time: 15 mins

Effort level: Low, with smugness potential sky-high

🧾 Ingredients:

• 1kg fresh mussels (cleaned, beards removed — discard any open ones that don’t close when tapped)

• 1 small onion, finely chopped

• 2 garlic cloves, minced

• 100ml white wine (plus the rest of the bottle for you)

• 100ml chicken stock

• 2 tbsp double cream (more if you’re feeling decadent)

• Knob of butter or splash of oil for frying

• Salt & pepper

• Crusty French bread + real butter (none of that margarine malarkey)

🍳 Method:

1. Clean your mussels
   Rinse, debeard, discard any dodgy ones. Job done.

2. Soften the onions & garlic
   In a large lidded pan, melt butter or heat oil. Gently cook the onions and garlic until soft and translucent (not browned — they’re not in trouble).

3. Add wine & stock
   Pour in the white wine and chicken stock. Bring to a bubbly simmer and give it a moment to burn off the alcohol — inhale deeply, sigh dramatically.

4. Steam the mussels
   Tip in the mussels, clamp on the lid, and steam for 4–5 minutes until all the shells open. Discard any stubborn ones.

5. Finish the sauce
   Remove the mussels with a slotted spoon and set aside. Stir double cream through the liquor, warm gently, then return the mussels to coat.

6. Serve with proper bread, proper butter, and that crisp white wine.
   Ideally outdoors. Ideally smug.

✨ Vanlife Notes:

• Perfect for passing ports, markets, or shellfish shacks

• Surprisingly cheap when you’re coastal

• You don’t have to slum it just because there’s a bunk bed above your cooker