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How To Make Moules Mariniere

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How To Make Moules Mariniere
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Moules Mariniere Recipe. Belgian Moules Mariniere best served with French fries and mayonnaise or simply delicious served alone! Try our Moules Mariniere recipe. Enlarge Moules Mariniere Recipe. Belgian Moules Mariniere best served with French fries and mayonnaise or simply delicious served alone! Try our Moules Mariniere recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
10 minutes
Total Time:
30 minutes

Step 1: Prepare the mussels

  • 6 large shallots, finely chopped
  • 6 cloves of crushed garlic
  • 1 glass of white wine
  • 150 ml fish stock
  • 25 g butter, cubed
  • some salt and pepper
  • 2 kg mussels
  • 2 tbsp chopped parsley
  • 1 large pan
  • 1 chopping board
  • 1 serving bowl
  • 1 large chopping knife
  • 1 small knife

Step 2: Discard the open mussels

Go through the mussels carefully. Any that are open take them and tap them with your thumb and finger. If they close they are alive and fresh, if they don't close they are dead. Discard the dead ones and on no account use them.

Step 3: Sauté the shallots

Place the pan on a medium to high heat and add the butter. Once the butter has melted add the shallots and sauté then add the garlic and sauté for about a minute more, shaking the pan so the onions and garlic do not burn.

Step 4: Add the mussels

When the shallots have been cooking for about 1 minute add the mussels, white wine, fish stock and salt & pepper. Place the lid on top of the pan.

Step 5: Cook the mussels

Cook for about 2 –3 minutes, take off the lid, add the chopped parsley and stir well.

Step 6: Serve

Spoon the mussels immediately into a large serving bowl and pour over the juices. Belgium's national dish are mussels served with French fries and mayonnaise however even by themselves, these mussels are delicious.
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Tips & Comments
  1. La_Lune

    And stock not sticky bloody iphone :(

  2. La_Lune

    I meant yes to garlic

  3. La_Lune

    No no no to fish stock and salt Garlic for Moules Moules marinière Also more wine Apart from that yes a good recip but not true to Moules Mariniere I had when I used to live in Europe Whe n I do use fish stick is when I make a brothy Moules Mariniere then I add vegetables and maybe some fine rice noodles

  4. rackenford444

    very nice dish i also may leave out the salt. looks very easy to make and very tasty cooking it for my family 2nite GOOD RECIPIE

  5. Darloboy

    Discard any cracked mussels, found during cleaning, before cooking. No need for salt (read Anonymous' earlier comment).

  6. Anonymous

    When cleaning mussels, it's a good idea to rinse them quickly under cold water (without soaking them). Also, it's a mistake to add salt! Mussels have lived their whole lives in the sea and are already salty enough. The fish stock and garlic can be omitted from the recipe. Finally, it's best to shake the pan with the mussels in rather than stirring them as heat makes their shells fragile and stirring them can smash them.

  7. Anonymous

    I might miss the garlic (although I like it) - a good recipe.