Moules marinière

Moules marinière


  • 1,75 – 2kg ofmussels
  • 30g butter or margarine + extra (1 teaspoon)
  • 2 shallots
  • 15 cl dry white wine
  • 1 teaspoon of flour
  • Parsley
  • Salt and Pepper



  1. Scrape and wash well the mussels. Put them in a pan with 1 pat of butter, chopped shallots and white wine.
  2. Cook them openin a covered pan, over high heat for several minutes. Mix around 2 or 3 times during cooking.
  3. Once they are open, remove the mussels from the pan, retaining the cooking juice.
  4. Place them in one deep dish and keep them warm.
  5. Put the juice on fire.
  6. Mix with the help of a fork, 1 teaspoon of flour with the same amount of butter or margarine. Stir in all the juices from the cooking pan on the fire.
  7. Let it boil for a minute. Season with salt and pepper.
  8. Pour over the mussels. Sprinkle with chopped parsley and serve.

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