Moules à la Marinière is a very popular dish in all of France, but are especially loved throughout the towns and villages along the coast. My version is similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce.
Mussels Mariniere Recipe
- 32 mussels
- 1 1/2 cups dry white wine
- 1/2 cup shallot, minced
- 2 tablespoons garlic, minced
- 1 teaspoon herbes de provence
- 1/2 teaspoon thyme
- 1 cup whipping cream
- 1/2 tablespoon curry powder
- 1/4 cup butter
- 1/4 cup parsley, minced
- 1/2 cup green onion, sliced
- Scrub mussels and remove their beards, throwing out any that do not close when tapped.
- In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
- Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
- Remove mussels and place in a serving bowl. Throw away any that did not open.
- Whisk butter into the sauce and turn off heat.
- Stir in the parsley and green onions just before you’re ready to serve.
- Pour the sauce over the mussels. Serve immediately.
|Serving Size 1 (331g)Recipe makes 4 servings|
|Calories from Fat 329||(63%)|
|Amount Per Serving||%DV|
|Total Fat 36.6g||56%|
|Saturated Fat 21.6g||107%|
|Monounsaturated Fat 10.1g|
|Polyunsaturated Fat 2.1g|
|Trans Fat 0.0g|
|Total Carbohydrate 15.1g||5%|
|Dietary Fiber 0.8g||3%|