Chef Mo’S Moules Marinières Recipe

Name: Chef Mo’S Moules Marinières
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dry white wine or dry white vermouth; 1/2 cup Minced Shallots or Green onions; 8 sprigs Fresh tarragon minced; 1/4 Fresh thymes; 1/8 tablespoon Fresh cracked black pepper; 5 tablespoons Butter; 7 quarts Mussels scrubbed, and soaked; 2 tablespoons Chili pepper crushed; 1/2 cup Fresh parsley diced; 2 splashes White truffle oil

Servings: persons

2 cups dry white wine or dry white vermouth
1/2 cup Minced Shallots or Green onions
8 sprigs Fresh tarragon minced
1/4 Fresh thymes
1/8 tablespoon Fresh cracked black pepper
5 tablespoons Butter
7 quarts Mussels scrubbed, and soaked
2 tablespoons Chili pepper crushed
1/2 cup Fresh parsley diced
2 splashes White truffle oil

1
An 8- to 10-quart enameled kettle with cover, though I've made this in many other pots successfully. Bring all but the last three ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
2
Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.
3
With a big skimmer, dip the mussels into wide soup places. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and splash of white truffle oil, serve immediately.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups dry white wine or dry white vermouth, 1/2 cup Minced Shallots or Green onions, 8 sprigs Fresh tarragon minced, 1/4 Fresh thymes, and more.

Yes, Chef Mo’S Moules Marinières falls under the General 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.

Chef Mo’S Moules Marinières

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