food for thought

by michelle

moules marinières

leave a comment »

This simple French recipe of fresh mussels cooked in white wine is hard to beat.


Clean and de-beard 1 kg (2 lbs) of fresh mussels and set them aside. In a large stock pot melt some butter and gently fry 2-4 diced brown shallots, 4 finely diced cloves of garlic, ½ a teaspoon of crushed dried chilli and the zest of a small lemon. Pour in 2 cups of dry white wine and season generously with freshly ground black pepper. Bring to the boil, add the mussels and put the lid on, shaking the pot to move the mussels around. After 2-3 minutes the shells will begin to open. Add some chopped parsley, stir and close the lid for 1 more minute or until the mussels are cooked through. Serve with a fresh green salad and crusty grilled bread to soak up the juices.


Written by michelle picker

March 17, 2016 at 5:56 am

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: