Moules Marinière

French cuisine is often viewed as complex and requires many technics and years of experience. While that’s true for a lot of dishes, some are actually very easy, like this popular dish, Moules Marinière, mussels cooked in marinière sauce (not to be confused with Marinara sauce). This dish is simple and fast, and is often severed with french fries, know as the Moules-Frites, but if you just want some delicious, juicy mussels, it also tastes great with some white wine or beer. It’s also a great dish to have when you are on a diet since mussels are great diet food, just remember to sub the butter with some olive oil.

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You need:

  • 1 kg or 2 lb fresh mussels
  • 4 shallots
  • 3 cloves garlic
  • 2 cups dry white wine
  • 1 stick celery, roughly a hand full of parsley
  • 1 dried bay leaf
  • 1/2 tsp rosemary
  • 4 tbsp butter

How to make this:

  1. Rinse clean all the mussels in cold water, brush off all the dirt on the mussels
  2. Roughly chop the shallots and garlic, shave the leaves off the celery and parsley, save the stem of both
  3. Heat up a large pot on medium with butter, drop in the shallots, garlic, celery & parsley stems, bay leaf and rosemary, cook them until the shallots turn soft, then pour in the white wine (use something that not too sweet), cook out some of the wine
  4. Place the mussels in the pot, and cook them covered for 3 min, then mix in the half of parsley leaves, stir and cook for another 2 min
  5. Stir in the rest of the parsley and the end, serve with some bread or fries
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