Moules Marinieres (Sailors Mussels)
This is one of my favourite dishes of all time and is oh so easy to make. I live by the beach and love a bowl of mussels for a lovely summer lunch. Chilli Mussels are popular here in Aus but this is my MUCH preferred way to eat mussels
Moules Marinieres (Sailors Mussels)
This is one of my favourite dishes of all time and is oh so easy to make. I live by the beach and love a bowl of mussels for a lovely summer lunch. Chilli Mussels are popular here in Aus but this is my MUCH preferred way to eat mussels
Open in Cookpad AppSteps
- 1
Clean the mussels in a sink of water and remove the beards (your fishmonger MAY do this for you but I always do my own). THROW OUT ANY THAT DO NOT CLOSE WHEN YOU TAP THEM SHARPLY (note: I do not use greenlipped mussels as they are tough and chewy the smaller black ones are way better)
- 2
Chop onion and garlic
- 3
Sautee onion and garlic until soft but do not let it brown
- 4
Add the mussels to the pan with onion and garlic
- 5
Pour over the wine. COVER and cook the mussels for about ten minutes until they are all open
- 6
Meanwhile, mix the flour and butter to a paste
- 7
Strain the wine into another small pan and boil rapidly then add the butter/flour paste and mix into the liquid. Reduce heat and simmer until the sauce thickens (about 3 or 4 mins)
- 8
Optional - sprinkle parsley sprigs onto mussels
- 9
Season with salt and pepper to taste and serve with crusty bread/baguette
Cooksnaps
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