MOULES À LA MARINIÈRE (FRANCE)


  • 4,4 lbs of fresh mussels
  • 2 onions
  • 4 cloves of garlic
  • 2 bay leaves
  • 1 glass of white wine
  • 4 tablespoons of butter
  • 1 bunch of fresh parsley
  • Salt and pepper


Wash the mussels thoroughly and clean their shells with a brush. Discard any that are open.

Finely chop the onion and garlic. Chop the parsley.

Melt the butter in a large pot. Add onion, garlic and bay leaf, sauté for a few minutes over medium heat.

Add the mussels to the pot and stir. Add the white wine and cover the pot.

Cook over high heat until the mussels open, about 3-4 minutes.

Open the lid of the pot and discard the closed mussels.

Add the chopped parsley and mix all the ingredients. Add salt and pepper and cook for a few more minutes.

You can serve your Moules à la Marinière meal hot.

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