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Moules a la Mariniere


  • To Serve


  • 1.

    In a large saucepan cook the garlic, shallots, black pepper and white wine until boiling.

  • 2.

    Add the mussels, cover and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).

  • 3.

    Remove the mussels with a slotted spoon and discard any that have not opened. Leave the cooking juices in the saucepan.

  • 4.

    Return the juices to the boil and add the butter and parsley.

  • 5.

    Boil to emulsify and until the butter has softened.

  • 6.

    Pour over the mussels and serve immediately.

  • 7.

    Cream can be added to the sauce at the last stage for a smoother dish.

  • 8.

    Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.

  • 9.

    To serve, place the mussels and juice in a large bowl and serve with the garlic infused bread.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Moules a la Mariniere.


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