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​​​Fresh ​S​teamed ​Open in Wine M​ussels ​Recipe or Moules à la Marinière
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Ingredients

Adjust Servings:
14 mussels scrubbed & soaked
2.4 fl oz dry white vermouth 2.4 fl oz = 70 ml
4 tbl chopped onion(s) or green onion
3 tbl parsley chopped

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Cuisine:

This is the most typical French way of cooking mussels! Add some wine and feel yourself enjoying this incredible dish somewhere in France!

  • 37 min
  • Serves 2
  • Medium

Ingredients

Directions

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Mussels Recipe

Fresh Mussels Recipe Steamed Open In Wine or Moules à la Marinière is the most typical French way of cooking mussels. The mussels are steamed open in a big pot or casserole with wine and flavourings, and it takes only about 5 minutes. Also, you would usually serve mussels with French bread, butter and chilled, light, dry white wine.

So, I started the whole process with the mussels. By the way, they were dirty and full of sand. So, I scrubbed and soaked the mussels in cold water with a small amount of black pepper. This is a pretty cool trick that you will find useful in cooking many different dishes because pepper takes all the sand. Miracles!

I placed the wine into a pan. Then I brought the wine to the boil and added onions, parsley, bay leaf, thyme, pepper and butter. I didn’t add the mussels yet. Lastly, I boiled everything for 3 minutes to evaporate the alcohol slightly reducing its volume.

Then, I added the mussels to the pan. I covered them and boiled on high heat. I tossed them in the pan with a slight up-and-down motion to cook the mussels evenly. In about 5 minutes the shells were opened and the mussels were perfectly done.

Finally, I served the mussels on a plate and sprinkled them with the chopped parsley lightly. Voila!

P.S. A glass of white wine is a perfect match for this great dinner!

Bon appétit!

Steps

1
Done

Clean'em

Started the whole process with the mussels. If they are dirty and full of sand scrub and soak ​the ​mussels in cold water with a small amount of black pepper. Pepper takes all ​the ​sand.

2
Done

Time for Wine

Place ​the ​wine into a pan. Bring the wine to the boil ​and add onions, parsley, bay leaf, thyme, pepper​ and​ butter. Don't add mussels yet.​ Boil ​everything​ for 3 minutes to evaporate ​​alcohol ​slightly reducing its volume.

3
Done

Mussles

Th​e​n, add the mussels to the pan. Cover them and boil ​on high heat. Toss them in the pan with a​ slight up​-​and​-​down motion so that the mussels are evenly cooked. In about 5 minutes the shells open and the mussels are perfect​ly done.!

4
Done

Serve

Served the mussels on a plate and sprinkle them ​with the chopped parsley​ lightly​. Voila!

Helena

Recipe creator, food photographer and contributing writer to food-related publications. Bon appétit! 🙂

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