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Moules Marinière

Moules Marinière
Serves: 3
Time: 30 minutes
Difficulty:
Published on : 16 Aug. 2008
Author: Chef Philippe
6 ratings
2 comments
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Ingredients for 3:

  • 2.4kg mussels
  • 30cl dry white wine
  • 100g shallots
  • 50g flat-leaved parsley
  • 4 garlic cloves
  • Pepper
  • Utensils:

Method for Moules Marinière:

1

Before starting this Moules Marinière recipe, make sure you have organised all the necessary ingredients.

2

Give the mussels a good scrub. Wash them thoroughly 2 or 3 times, then drain. Reserve in the fridge.

3

Slice the shallots...

4

... and chop the parsley.

5

Chop the garlic cloves.

6

In a large pot, place the drained mussels.

7

Add the sliced shallots...

8

... chopped garlic...

9

... and parsley.

10

Add the white wine last. Season with pepper. Do not add salt. The salt from the mussels will naturally season this dish.

11

Cover with a lid and cook between 6 and 8 minutes.

12

Stir at regular intervals with a skimmer.

13

Remove from heat when the mussels are wide open.
Using a skimmer, transfer into a mussel pot or a bowl. Pour some juice over the mussels. Sprinkle with chopped parsley. Serve immediately.

User reviews:

Moules
This was the mildest tasting mussel recipe I have made to date. It was good but not memorable. I followed the recipe carefully. Not what I expect from French food. It tastes like some herb or spice is missing. Your suggestions are welcome.
1 out of 2 users found this review helpful.
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Comment
Hermsovenxxx 15 June 2019
Response by ChefPhilippe 30 July 2019
Hello,
This recipe of mussels is quite simple, and enough tasty with the dry white wine, the shallots and the garlic... I don't think you need to add some herb or spice (you can if you want, but I won't guarantee the result if you modify the recipe).