Bistronomie Mussels


Bistronomie is a made up word to describe a method of cooking, explored by the Mövenpick hotel group where young traditional chefs re-interpreted classic dishes and presented them in a simpler “bistro” style.

Our resident gourmand, Miss Terry, visited the new Mövenpick at Na Jomtien and “stole” this week’s recipe which is for the neo-classic “Moules Marinieres” (French) for steamed mussels in white wine.

Ingredients Serves 4
Fresh mussels 2 kg
Butter 80 gm
Onion chopped 160 gm
Corn flour 1 tspn
Garlic chopped 20 gm
Thyme fresh 1 sprig
White wine 80 ml
Cream 120 ml
Fresh butter 120 gm
French fries 600 gm
Salt and white pepper to taste


Cooking method

Wash mussels under running water and de-beard the shells.  Discard any open mussels.  Simmer butter and onion in a large pot and stir in the corn flour, garlic, thyme and wine.

Add mussels and simmer (covered) for 5-7 minutes.  Discard any mussels still closed after the cooking period.  Remove the sprig of thyme.

Add cream and fresh butter and stir into a creamy consistency, adding a little water, if needed.  Season with salt and pepper, sprinkle with parsley and serve immediately with French fries on the side.