Normandy and Brittany

Moules marinières

Name: Moules marinières
Total time: 30 min
Yield: 3 servings
Cuisine: French
Ingredients: 1.5 kg in shells (about 500 g meat) scrubbed mussels; 200 ml dry white wine dry white wine; 4 finely chopped shallots; 3 cloves chopped garlic; 3 tbsp butter; a bunch chopped flat leaf parsley; 1 bay leaf (indian bay leaf); a few thyme sprigs dried mixed herbs (italian seasoning); a few grinds black pepper; a pinch if needed salt

A pot of mussels, wine and garlic, ready before you finish setting the table.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

30 minTime

21 gProtein each

mildSpice

Sailor style mussels2 chapters · 1 min read

Make it your way

Grandma's wayMussels steamed in white wine with shallots, butter and parsley.

The original

322kcalsame

21 gproteinsame

1 gfibresame

30minutessame

Moules marinières.

Per serving, worked out from the ingredient table.

Ingredients

Mussels1.5 kg in shells (about 500 g meat), scrubbed

Dry white wine200 ml dry white wine

Shallots4, finely chopped

Garlic3 cloves, chopped

Butter3 tbsp

Flat leaf parsleya bunch, chopped

Bay leaf (indian bay leaf)1

Dried mixed herbs (italian seasoning)a few thyme sprigs

Black peppera few grinds

Salta pinch, if needed

Method

5 steps

1Scrub the mussels and pull off the beards. Tap any open ones; throw away those that do not close, and any with broken shells.
2Melt half the butter in a large pot and soften the shallots and garlic.
3Add wine, bay and thyme and bring to a rolling boil. Tip in the mussels and cover tightly.
4Shake the pot and cook until the shells open. Discard any that stay shut.
5Stir in the remaining butter and parsley, season with pepper and taste before salting.

Serve it like this

Tip into a big bowl with all the broth, with an empty bowl for shells. Serve with fries or crusty bread for dipping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Normandy and Brittany

Moules marinières

A pot of mussels, wine and garlic, ready before you finish setting the table.

Contains alcohol

For adults of legal drinking age where you live. Drink responsibly, and never drink and drive.

30 minTime

21 gProtein each

mildSpice

Sailor style mussels2 chapters · 1 min read

Make it your way

Grandma's wayMussels steamed in white wine with shallots, butter and parsley.

The original

322kcalsame

21 gproteinsame

1 gfibresame

30minutessame

Moules marinières.

Per serving, worked out from the ingredient table.

Ingredients

Mussels1.5 kg in shells (about 500 g meat), scrubbed

Dry white wine200 ml dry white wine

Shallots4, finely chopped

Garlic3 cloves, chopped

Butter3 tbsp

Flat leaf parsleya bunch, chopped

Bay leaf (indian bay leaf)1

Dried mixed herbs (italian seasoning)a few thyme sprigs

Black peppera few grinds

Salta pinch, if needed

Method

5 steps

1Scrub the mussels and pull off the beards. Tap any open ones; throw away those that do not close, and any with broken shells.
2Melt half the butter in a large pot and soften the shallots and garlic.
3Add wine, bay and thyme and bring to a rolling boil. Tip in the mussels and cover tightly.
4Shake the pot and cook until the shells open. Discard any that stay shut.
5Stir in the remaining butter and parsley, season with pepper and taste before salting.

Serve it like this

Tip into a big bowl with all the broth, with an empty bowl for shells. Serve with fries or crusty bread for dipping.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Moules marinières

Make it your way

Ingredients

Method

Moules marinières

Make it your way

Ingredients

Method

Make it a meal