Moules Mariniere (Mathias)

Ready in 15 minutes

Mouls marinere for one person. Don't need to increase the butter quite so much when scaling up.

"Best moules recipe. Use the demeyre moules pans for preference (author)."

- Latexiron

Top-ranked recipe named "Moules Mariniere (Mathias)"

5 avg, 1 review(s) 100% would make again


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25 grams Butter
1 ea Garlic Cloves; crushed
2 ea Thyme Sprigs; flowers only
1/4 ea Onion; finely chopped
125 mililiters Wine, Dry, White
600 grams Mussels
120 mililiters Cream, Double
1 tablespoon Parsley; fresh, chopped
1 tablespoon Chervil Leaves; fresh, chopped

Original recipe makes 1 Servings



Can replace the quarter onion with a couple of Shallots.

0. Clean the mussels and removed the beards. Discard any that are open.

1 Melt the butter in a large pan and add the garlic, onion and thyme. Cook until the garlic/onion is soft, but not browned.

2 Add the mussels and the wine.

3. When the mussels have opened, add the cream and bring to the boil.

4. Fish out and discard any mussels that didn't open.

5 Stir in the parsley and chervil, season generously with salt and freshly ground black pepper and serve immediately.


Added on Award Medal
Calories Per Serving: 718 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Best moules recipe. Use the demeyre moules pans for preference (author).
Latexiron 1 year ago
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