Moules Marinière

    Moules Marinière

    Recipe photo: Moules Marinière
    1

    Moules Marinière

    (334)
    40min


    311 people made this

    About this recipe: Be transported to the south of France with this dish. Serve with crusty bread, and a nice chilled glass of white wine.

    Ingredients
    Serves: 6 

    • 50 fresh mussels, scrubbed and debearded
    • 60ml (2 tablespoons) extra virgin olive oil
    • 5 cloves garlic, crushed
    • 3 spring onions, chopped
    • 3 plum tomatoes, chopped
    • 250ml (1 cup) white wine
    • 30g butter
    • 1 bunch fresh parsley, chopped
    • salt and freshly ground black pepper to taste

    Directions
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
    2. Heat olive oil in a large saucepan over medium-low heat. Add garlic, and fry for 1 minute, but do not brown. Add the chopped spring onion and tomatoes. Cook until almost tender. Pour in the white wine, and stir in the butter and parsley. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
    3. Add the mussels to the pot, cover and allow to cook until the shells are opened, about 8 to 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells.
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    Reviews and ratings
    Global ratings:
    (334)

    Reviews in English (237)

    by
    332

    Very good recipe. I followed the directions on my first dish, but with the 2nd I had to make several revisions. I doubled the sauce, I added more chopped garlic, cooked it in my favorite chardonnay, (use your favorite white wine) and cooked it to a reduction, (about 15 mins on high) I put in the chopped tomatos and cooked it for 4-5 mins before adding in the mussels and covering the pot with a lid, 5 mins into the mussels cooking I threw in the green onions and parsley, stirred it around and covered it for an additional 5 mins before it was done. I found that if you added the green onions, parsley and tomato too soon like the recipe calls for, you lose the flavor of all. In adding the veggies close to serving it keeps all of the natural flavors in. Great recipe.  -  15 Mar 2008  (Review from Allrecipes US | Canada)

    by
    142

    Best mussels we ever had! This was the first time I made mussels and was a little nervous. They ended up dazzling us and we both agreed they were better than any restaurant's. So, I had to do a little research, but here's what I learned (after I had to throw away about 25% of the mussels I bought). As a rookie, I didn't realize you have to 'air' out the mussels- as in, keep them cold but make sure they get air. I looked up how to debeard them (you can find it on this site). As for the recipe itself, sooooo good! I would add a few extra tomatoes and don't skip the 'salt to taste' step (I forgot and it was better with a little bit of salt). Serve with the crustiest bread you can find and drink the wine as you cook :-)  -  20 Jul 2008  (Review from Allrecipes US | Canada)

    by
    78

    Absolutely delicious! I doubled the sauce and served over linguini, and I highly recommend serving it this way. I also add a little more garlic than is called for.  -  15 Feb 2006  (Review from Allrecipes US | Canada)

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