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Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

4.6
17

Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

Moules à la Marinière Recipe

Moules à la Marinière Recipe – French/Belgium-style mussels cooked with white wine, onions, and parsley.

Ingredients:

2 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup dry white wine
1 lb mussels, scrubbed clean
1 stalk parsley (use only the leaves-finely chopped)
1 tablespoon unsalted butter (melted)
1 lemon (quartered and cut into small pieces)
Salt to taste
A dash of Black pepper

To serve:

French bread, sliced
Olive oil
2 cloves garlic (finely chopped)

Method:
1)In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.
2)Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
3)Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
4)Serve the mussels in the pot with the bread on the side.

Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

Bonjour.

I came all the way to south of France to eat these–Moules à la Marinière, or French/Belgium-style mussels cooked with white wine, onions, and parsley. Not that I can’t get mussels in California, but eating these mussels right here in a Mediterranean coastal town just adds to the authenticity and–most importantly–the flavors.

Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

While I am here, feed me more pots or pails or buckets of Moules à la Marinière, please…

Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

Note: Pictured above is 1 kg of pure mussel goodness…I think I might not want to go back.

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Recipe Name
Moules à la Marinière
Average Rating
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Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

4.6
17

Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

Moules à la Marinière Recipe

Moules à la Marinière Recipe – French/Belgium-style mussels cooked with white wine, onions, and parsley.

Ingredients:

2 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup dry white wine
1 lb mussels, scrubbed clean
1 stalk parsley (use only the leaves-finely chopped)
1 tablespoon unsalted butter (melted)
1 lemon (quartered and cut into small pieces)
Salt to taste
A dash of Black pepper

To serve:

French bread, sliced
Olive oil
2 cloves garlic (finely chopped)

Method:
1)In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.
2)Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
3)Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
4)Serve the mussels in the pot with the bread on the side.

Moules à la Marinière Recipe - French/Belgium-style mussels cooked with white wine, onions, and parsley. | rasamalaysia.com

  Yum

Recipe: Moules à la Marinière

Adapted from BBC Food

Ingredients:

2 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup dry white wine
1 lb mussels, scrubbed clean
1 stalk parsley (use only the leaves-finely chopped)
1 tablespoon unsalted butter (melted)
1 lemon (quartered and cut into small pieces)
Salt to taste
A dash of Black pepper

To serve:

French bread, sliced
Olive oil
2 cloves garlic (finely chopped)

Method:

1)In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.
2)Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
3)Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
4)Serve the mussels in the pot with the bread on the side.

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