Delicous recipe for mussels and wine – Moules Mariniere

3 tbs finely diced shallots (use white onion if you don’t have any, just cut it really small)
3 heaped tbs salted butter
1 fat clove garlic, finely minced
¾ cup Sauvignon Blanc
1.5kg fresh mussels
handful of flatleaf parsley, leaves only, roughly chopped
leaves of a small sprig of dill, roughly chopped
1-2 tbs micro sorrel leaves (substitute with a generous squeeze of lemon if you cannot find any)
edible flowers, i.e. wild rocket flowers or nasturtium petals

How to

Prepare the mussels by pulling off the beards and knocking off any barnacles with the handle of a knife.

Place them in a colander and give them a very good rinse.

Next fry the shallots over low heat for 5 minutes. You just want to sweat them, you definitely do not want any colour on them.

Add the garlic and fry for a further minute.

Turn up the heat, tumble in the mussels and add the wine.

Pop the lid on and cook until the mussels are just done. (It takes about 5 minutes – they’re done as soon as they are open.)

Remove from the heat and stir in the parsley and dill.

Tumble mussels and cooking broth into a large bowl and scatter over sorrel and wild rocket flowers or nasturtium petals. Serve the moules mariniere right away.

If you are adding crusty baguette to dip into that lovely broth, this recipe will serve three people as a main. If you are avoiding the bread, it will serve two.

Recipe by Lizet Hartley, courtesy of Melkkos & Merlot, a bilingual blog about food.

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