Mussels “Mariniere” Recipe
Mussels “Mariniere” (free. “moules marinieres”) is a traditional dish of the largest fair in France, which is held every first Sunday of September in Lille. I cook these mussels all year round.
Servings Prep Time
3 5minutes
Cook Time
20minutes
Servings Prep Time
3 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Wash and clean the mussels if they need it. To do this, cut off the process, similar to algae, and scrape off the growths on the sink. Discarded mussels with cracked shells.
  2. Finely chop the onion (1 large onion, 2 small red onions) and parsley, crush the garlic (3 cloves) with the back of a knife.
  3. Put butter (70 g) in a cold frying pan, melt it over low heat, add onion, garlic and parsley. Fry the onion until slightly golden brown. It should be ready, but not fried.
  4. Add 1 bay leaf, 1 teaspoon of thyme and wine (0.5 liters), simmer everything for 3 minutes, without bringing the wine to a boil.
  5. Add the mussels, cover with a lid. After 3 minutes, stir and cook again under the lid for about 3 minutes. The mussels will be ready when the shells open. Traditionally, this dish is served with French fries and a glass of beer. Mussels with open shells can not be eaten!
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