Ahoy There! Moules Marinières - French Sailor'S Mussels – a delicious recipe with live mussels, garlic, onion, white wine, butter, fresh herb. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Place the live mussels in fresh water. Scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked.
2
Fry the chopped onion and chopped garlic cloves (over medium heat) in a little butter (or oil) in the biggest saucepan you have. Add half of the finely chopped fresh herbs - I have used a mixture of parsley, oregano and tarragon. Season with black pepper, wait to season with salt to taste later.
3
Add the white wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. Cover the pan and let the mussels steam for about 5 minutes. Shake the pan every minute or so to coat the mussels in the liquid.
4
Take the pan off the heat and add the double cream or creme fraiche; then add of the remaining finely chopped herbs. Mix through thoroughly. That's it! Enjoy with crusty bread, frites and a chilled white wine -- divine!
5
NB: Discard any mussels that don't open during cooking. (see photos).
238
kcal
Calories
17
g
Fat
19
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 lbs of fresh live mussels (1kg ), 2 chopped garlic cloves, 1 finely chopped onion, 5 fluid ounces dry white wine (150ml), and more.
Yes, Ahoy There! Moules Marinières - French Sailor'S Mussels falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
