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Moules Marinière
Mussels steamed open in white wine, shallot, garlic and parsley. Shaking the pot rather than stirring distributes the heat evenly so every mussel opens at roughly the same time.
Total time
25 min
Prep
15 min
Cook
10 min
Difficulty
easy
Cuisine
French
Ingredients
1.5kgfresh mussels, scrubbed
4shallots, finely diced
3 clovesgarlic, sliced
200mldry white wine
50gbutter
1 large handfulflat-leaf parsley
crusty breadto serve
Instructions
1
Discard any open mussels.
2
Melt butter in a large pot. Sauté shallots and garlic 3 minutes.
3
Add wine, bring to a boil.
4
Add mussels, cover and cook 4–5 minutes until all open.
5
Shake pot to distribute heat.
6
Discard any that don't open. Scatter parsley.
7
Serve in the pot with crusty bread for soaking.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
799
Protein
91.1g
Fat
27.1g
Carbs
34.3g
Fiber
1g
Sodium
1394mg
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