Mussels in White Wine

    Mussels in White Wine

    18saves
    50min


    142 people made this

    Called "moules marinieres" in French, these tasty mussels are cooked in a white wine sauce that is seasoned with bay, thyme and parsley. Enjoy with crusty bread.

    Ingredients
    Serves: 4 

    • 2 1/4kg mussels
    • 1 onion, diced
    • 2/3 cup chopped fresh parsley
    • 1 bay leaf
    • 1 sprig thyme
    • 2 cups white wine
    • 90g butter

    Directions
    Preparation:35min  ›  Cook:15min  ›  Ready in:50min 

    1. Scrub mussels. Pull off beards, the tuft of fibres that attach each mussel to its shell, cutting them at the base with a paring knife. Discard those with broken shells. Set aside.
    2. Combine onion, half of the parsley, bay leaf, thyme, wine and 2/3 of the butter in large saucepan. Bring to the boil. Lower heat then cook 2 minutes. Add mussels and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce then place in bowls.
    3. Strain liquid then return to the saucepan. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

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    Reviews (5)

    by
    1

    This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add double cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie - 21 Jul 2008

    by
    0

    Quick and easy mussels in a rich and delicious sauce. It was great and was done (from start to finish) in 15-20 mins. - 21 Jul 2008

    by
    0

    My boyfriend raved about these when I made them for a Valentines Day starter. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of cream to make the sauce just thick enough to coat the mussels. I serve them as a first course in a shallow platter. I garnish the plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this will require full use of your first set. - 21 Jul 2008

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