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Mussels Mariniere

Try this beautiful seafood recipe!


  • 2 kg mussels, scrubbed and bearded

  • 25g butter

  • 1 tbs. olive oil

  • 1 onion, finely diced

  • 1 stick celery, finely diced

  • 1 tomato, diced

  • 1 clove garlic, finely sliced

  • 120 ml dry white wine

  • 1 bay leaf, 2 sprigs thyme

  • ½ bunch parsley, very finely chopped

  • 2 tbs. cream


  • 1.

    Check the mussels to ensure none are broken or damaged. If so discard.

  • 2.

    Heat butter and oil in a large sauté pan or pot. Add the onion, celery and garlic and sauté for a few minutes, followed

  • 3.

    By the tomatoes and mussels. Add the wine, bay leaf and thyme. Place a lid on and bring to the boil. Cook for 2-3 minutes and gently shake the pan to move the mussels around.

  • 4.

    Finish by adding the cream and parsley and cook for a further 1 minute. Serve immediately.

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