Mussels in White Wine (Moules Mariniere)

Mussels in White Wine (Moules Mariniere)

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This is one of the most popular of French fish dishes and is a specialty of Brittany. It should be eaten in large bowls, rather like soup–with an extra bowl for the shells.
Servings: 4
Calories: 530


  • 2 Shallots finely chopped
  • 1 Garlic clove crushed
  • 1 Bouquet garni
  • 2 Parsley sprigs
  • 6 pints Mussels scrubbed, soaked for 1 hour in cold water and drained
  • 1 pint Dry white wine
  • 2 oz Butter cut into small pieces
  • Salt and pepper to taste
  • 2 Tbs Chopped parsley


  • Put the shallots, garlic and herbs in a large buttered saucepan.
  • Discard any mussels which are not tightly shut or do not close if sharply tapped, and any that have broken shells or have floated in the water. Arrange the remaining mussels in the pan and pour over the wine. Scatter over half the butter, cover and bring to the boil. Cook for 6 to 8 minutes, or until the mussel shells open. Remove the mussels from the pan and remove one shell from each one. Arrange the mussels in a warmed serving dish and keep hot.
  • Remove the bouquet garni and parsley sprigs from the pan and boil the liquid rapidly until it has reduced by one-third and has thickened. Stir in the seasoning and remaining butter until it has melted.
  • Pour over the mussels, sprinkle over the parsley and serve at once.
Calories: 530 kcal
Carbohydrates: 21 g
Protein: 44 g
Fat: 20g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 132 mg
Sodium: 1148 mg
Potassium: 1358 mg
Fiber: 2 g
Sugar: 2 g
Vitamin A: 1427 IU
Vitamin C: 35 mg
Calcium: 187 mg
Iron: 18 mg
Cuisine French
Ingredients Fish & Seafood, Mussels
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