Mussel Mariniere – a delicious recipe with unsalted butter, shallots, parsley, white wine, mussels, fettucine. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring a pot of water to a boil for the pasta.
2
In a pot large enough to accommodate the mussels, heat 2 tablespoons of the butter and gently cook shallots, celery and 2 tablespoons parsley for about 5 minutes. Add the wine and bring to a boil. Add the mussels and raise the heat. When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate mussels inside. Let them cook for 5 to 7 minutes or until the mussels open.
3
Meanwhile, place the pasta in the boiling water and cook for 3 to 5 minutes or until tender. Drain and portion out. Discard mussels that remain closed. Set the open mussels, in their shells, over pasta. Pour the mussel cooking liquid through a fine strainer into a saucepan. Reduce quickly and slightly. Whisk in remaining two tablespoons of butter and parsley. Season to taste with salt and pepper and pour over mussels and pasta.
110
kcal
Calories
11
g
Fat
2
g
Carbs
1
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 10 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 tablespoons shallots Minced, 1 celery stalk finely diced, 4 tablespoons parsley Minced, and more.
Yes, Mussel Mariniere 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.
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