:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/tKfRfCFpAecSd7irsr-O/9f3b599d91bf357a456f6610783be5.png "Classic Garlic Wine Mussels Moules Mariniere")
Classic Garlic Wine Mussels Moules Mariniere
This classic French recipe offers a luxurious seafood dish, perfect for impressing at a dinner party or enjoying a gourmet meal at home. The Moules Marinière is a medley of fresh mussels quickly simmered with wine, garlic, and herbs. Serve it with fresh crusty bread to savor the deliciously fragrant broth.
Ingredients
- 2 kg fresh mussels
- 25 g butter
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 200 ml white wine
- Handful of fresh parsley, chopped
- freshly ground black pepper
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Directions
Rinse and scrub the mussels under cold running water. Remove the beard - the fibrous thread hanging from the mussel.
Discard any mussels with broken shells or those that don't close when tapped.
Melt the butter in a large pan over a medium heat. Add the shallots and garlic and sauté until they are soft but not browned.
Pour in the wine and bring to a simmer. Add the mussels, cover the pan, and increase the heat to high.
Cook the mussels for about 3-4 minutes, shaking the pan occasionally. The mussels are cooked when they have opened up. Discard any that remain closed.
Sprinkle with the chopped parsley and plenty of freshly ground black pepper. Serve immediately in deep bowls with bread on the side.
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TammersClassic Garlic Wine Mussels Moules Mariniere
This classic French recipe offers a luxurious seafood dish, perfect for impressing at a dinner party or enjoying a gourmet meal at home. The Moules Marinière is a medley of fresh mussels quickly simmered with wine, garlic, and herbs. Serve it with fresh crusty bread to savor the deliciously fragrant broth.
Rinse and scrub the mussels under cold running water. Remove the beard - the fibrous thread hanging from the mussel.
Discard any mussels with broken shells or those that don't close when tapped.
Melt the butter in a large pan over a medium heat. Add the shallots and garlic and sauté until they are soft but not browned.
Pour in the wine and bring to a simmer. Add the mussels, cover the pan, and increase the heat to high.
Cook the mussels for about 3-4 minutes, shaking the pan occasionally. The mussels are cooked when they have opened up. Discard any that remain closed.
Sprinkle with the chopped parsley and plenty of freshly ground black pepper. Serve immediately in deep bowls with bread on the side.
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