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Moules Mariniere Magic
I have cooked this as a starter and as a main dish and both of them go down well. Even my grandchildren love this recipe.
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Course:
Main Dish, Starter
Cuisine:
French
Keyword:
Dairy
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
6
people
Calories:
351
kcal
Cook Mode
Prevent your screen from going dark
Ingredients
Metric
Imperial
1.75
kg
mussels
1
clove
garlic
chopped
4
large
shallots
chopped
15
g
butter
1
fresh
Bouquet garni
parsley, thyme, bay
100
ml
dry white wine
cider
120
ml
double cream
1
bunch
parsley
chopped
white bread
to serve
Instructions
Wash the mussels under cold, running water and throw away any that don't close when tapped.
Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife.
Give the mussels another quick rinse to remove any little pieces of shell.
Heat a pan, big enough to hold all of the mussels, over a high heat and soften the garlic and shallots in the butter with the bouquet garni,
Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes.
Give the pan a good shake every now and then.
Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
Spoon into warmed bowls and serve with lots of crusty bread.
Nutrition
Calories:
351
kcal
|
Carbohydrates:
12
g
|
Protein:
35
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
82
mg
|
Sodium:
834
mg
|
Potassium:
955
mg
|
Fiber:
0.02
g
|
Sugar:
1
g