Search

Moules Marinière

(4 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Esy to follow cooking technique in preparing mussels. This is quick to cook and so delicious as a starter or main.
Esy to follow cooking technique in preparing mussels. This is quick to cook and so delicious as a starter or main.
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A classic way to serve mussels, this recipe for Moules Marinière comes with a delicious white wine and garlic sauce, make sure you have plenty of bread to mop it up!

Ingredients

  • 1kg fresh mussels, cleaned
  • 15g butter
  • 2 cloves garlic, peeled and crushed
  • 2 shallots, peeled and finely chopped
  • 150ml dry white wine
  • 150ml carton double cream
  • Ground black pepper
  • 4 tbsp chopped fresh parsley
  • Crusty bread, to serve

Garnish with coriander and chopped fresh chillies for a bit of heat

Method

  1. Rinse the mussels well to remove any grit.
  2. Melt the butter in a large pan and add the garlic and shallots. Cook them for a few mins over a low heat to soften. Pour the wine into the pan and bring to the boil, then add the mussels. Cover the pan and cook over a med heat for 3-4 mins, shaking the pan occasionally, but without removing the lid so that the mussels steam in the pan.
  3. Remove the lid and check that the mussels have opened, then stir in the cream, black pepper and most of the parsley and heat through. Ladle into bowls, sprinkle over the remaining parsley and serve with crusty bread.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 626(kcal)
  • Fat 50.0g
  • Saturates 29.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(4 ratings)

Your comments

comments powered by Disqus

FREE Newsletter