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Moules marinières à la créole

Moules marinières à la créole

I was told once, that the best recipes often come from mistakes or lack of ingredients, Tarte Tatin is one of them. "Moules marinières à la créole" is most definitely one of those too. I know what you're thinking, how can "moules marinières" be creole? Well, let me tell you how. I love mussels. I tend to cook them the same way we cook fish in Reunion Island, i.e in a rich tomato sauce flavoured with thyme, ginger, lost of garlic and turmeric. So, here I am in the kitchen prepping everything for my creole mussels. The pan is on the stove, I add the oil, fry my onions, then go and look for the tin of tomato, and I haven't got one! Damn it! I had everything prepped for it, what do I do now? Plan B, what do I have in my fridge that I could accommodate with those ingredients? A bottle of white wine and a little bit of tomato puree... So, my onions are now cooked so let's rustle up something new then...

Picture of mussels cooked and opened in the pot, you can learn how to make this dish on the blog of the cookery school Gourmandises Academie, Cambridge



1 kg of fresh mussels 

Ginger, the size of a TBSP

5 cloves of garlic

Half bottle of white wine

Fresh thyme

A little bit of turmeric

A TBSP of tomato puree

Double cream

One onion

Three TBSP of vegetable oil

You will need a deep pan for this.



First thing first, clean your mussels. I plunge them in cold water and scrub off the barnacles and hairy beard that are on the shells. Discard of the ones that are open still. In a pan, add your vegetable oil and onions and fry until the onions are translucent. Crush your garlic and ginger into a paste and add to the pan, stir and cook for a minute, add a little bit of turmeric at this point, not too much, less than a 1/4 of a tsp. Then add your white wine, the fresh thyme and the tomato puree. Stir everything and let your sauce simmer for about 15 minutes. Add your mussels and a little bit of double cream, lid on and let them cook for a good five minutes until they’re all opened. Et voilà! I didn’t think that turmeric, ginger and garlic would work with white wine, but it absolutely does! I hope you give it a go, well worth it!

Bon appétit!


If you enjoy shell fish you might like to try “Lobster tail in a rich tomato and turmeric sauce”. 


A healthy lockdown recipe, creole stir fry

A healthy lockdown recipe, creole stir fry

I hope you're all doing OK, locked in your homes. I can't really complain as I am one of the lucky ones with a big garden. To help you cope with isolation, some of you may have seen some of my cooking videos on social media. I've always tried to cook healthy and comforting meals, but at this moment in time, I think it's even more crucial that we try to do so. So here you have it "a healthy lockdown recipe, creole stir fry"

A healthy lockdown recipe, creole stir fry


(Don’t worry if you don’t have all the veggies listed here, whatever is in your fridge, if you have only one kind of veg, it’s fine to use just that).

2 carrots, finely sliced (use a potatoe peeler for this, easier)

150 g mange tout

150 g green beans

4 cabbage leaves finely chopped

2 spring onions

A bit of fresh ginger grated

Garlic (as much or as little as you like)

Soya sauce (3 TBSP)  and fish sauce (1TBSP)

500 g of chopped pork (can be chicken or beef also)

2 Tbsp of vegetable oil

A wok or a non stick frying pan

One chopped onion

One spring onion and one chilli finely chopped


Start by frying the meat first. Once it is nice and brown add the onions, once these are soft add the garlic and ginger, then add the carrots and the green beans, stir continuously for a minute or two. Then add the cabbage and mange tout. Mix in your soy and fish sauce, stir for another minute or two. At the end add the spring onions and chilli. Serve with plain rice.

Et voilà

You can also see a video here

P.S: if you are vegetarian or vegan, you can do this recipe too, just start by frying the onions first and follow the rest of the steps.

Bon appétit!⠀

Corrine x