Mussels Mariniere
The combination of fresh seafood, wine and shallots – and, of course, a crusty baguette for dipping – brings to mind summer holidays and long, warm evenings. This dish is perfect at any time – so prepare, then enjoy.
- Recipe serves4
- Preparation Time25 min
- Cooking Time10 min
Ingredients
- 1kg mussels, scrubbed clean
- 50ml dry white wine
- 100ml of stock made from a Knorr Fish Stock Cube
- 2tbsps olive oil
- 4 shallots or medium onion finely chopped
- 1tbsp finely chopped garlic
- A handful of chopped parsley
Method
- Leave the mussels for 15 minutes in salted water. Throw out the ones that are wide open. Remove all remaining beards.
- Saute shallots in olive oil until translucent, add garlic and cook for 2 more minutes.
- Pour in the wine and stock; cook for 3–4 minutes.
- Add the mussels. Cook for up to 7 minutes until they open. Discard any mussels that didn't open during cooking. Sprinkle with parsley before serving.
