Moules Á La MarinièRe – a delicious recipe with mussels, white wine, shallots, bay leaf, parsley finely, clove garlic. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash the mussels and pull away the beards.
2
Combine the wine, shallots, bay leaf, parsley, and thyme in a stockpot and simmer over medium heat.
3
After about 5 minutes add the mussels, cover the pot, and turn heat up to high. When at a full steam, lower to medium and cook for about 5 minutes more.
4
Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes.
5
Remove from heat and remove any mussels that have not opened.
6
Carefully pour remaining liquid into a clean saucepan. Sand may be remaining so be careful to not dump all at once, pour gently and slowly.
7
Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels.
8
Serve with a crusty French bread.
370
kcal
Calories
24
g
Fat
38
g
Carbs
8
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 pounds mussels, 2 cups dry white wine, 3 shallots finely chopped or sliced garlic, 1 bay leaf, and more.
Yes, Moules Á La MarinièRe 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.
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