Moules marinières
35 min398 kcal each
Mussels steamed open in white wine with shallots, garlic, butter and parsley, with bread for the juices.
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Plan this recipeIngredients
for 4 servings- Mussels, in the shell, cleaned2 kg
- Dry white wine250 ml
- Shallots3 piece
- Garlic2 clove
- Butter40 g
- Fresh parsley20 g
- Crusty bread300 g
- Black pepper½ tsp
Method
Prep 20 min · cook 15 min- Scrub the mussels, pull off the beards and throw away any that are broken or stay open when tapped.
- Soften the chopped shallots and garlic in the butter in a large pot for 3 minutes.
- Pour in the wine, bring to the boil and tip in the mussels.
- Cover and cook over high heat for 4–5 minutes, shaking the pot, until the mussels have opened. Discard any that stay shut.
- Scatter with the chopped parsley and pepper and serve in bowls with the juices and the bread.
Nutrition
per servingCal
398
Protein
22g
Carbs
46g
Fat
13g
Of 13g of fat per serving, 6.2g is saturated.
