in Recipes

Moules marinière in white wine and garlic sauce

updated

Spread the love

Ingredients for 4 servings:

  • 2 kg mussels
  • 3 cloves garlic, finely chopped
  • 120 ml cooking cream or Cremefine
  • 100 ml dry white wine (Sauvignon Blanc or Riesling)
  • 2 shallots, finely diced
  • 1 handful of parsley, flat
  • 1 bouquet garni (parsley, thyme, bay leaf)
  • butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Rinse and clean the mussels under clean water. Discard any open mussels. In a large pot, sauté the bouquet garni with garlic and shallots in a little butter. Add the mussels and wine. The pot should be large enough to hold the mussels no more than half full. Reduce the heat, cover, and sauté for 3-4 minutes. Shake the pot well, but do not stir. Add the cream and the finely chopped parsley. Remove from the heat and transfer the contents to a warmed bowl. This is best served with delicious fresh French baguette.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Strawberry-basil water

Gooseberry-Cassis Smoothie