Ingredients :
- 1.5 kg of mussels (750 g per person)
- 2 shallots
- 2 cloves garlic
- 1/2 bunch of parsley (about 20 g)
- 30 g of salted butter
- 30 cl of dry white wine
- Thyme
- Pepper
Preparation :
1. Cleaning the molds:
- Clean the mussels by scraping and rinsing them thoroughly to remove impurities and algae.
2. Preparation of ingredients:
- Finely chop the shallots and garlic cloves.
- Chop the parsley and reserve the ingredients separately.
3. Cooking:
- Melt the salted butter in a large mussel pot over medium heat.
- Add the chopped shallots and garlic, then gently fry until translucent.
- Add the mussels to the pot.
- Pour in the dry white wine and add the thyme, chopped parsley and pepper.
- Stir everything well, then cover the pot.
4. Cooking the mussels:
- Cook covered for about 10 minutes, stirring occasionally. For even cooking, raise the molds from the bottom to the top halfway through cooking.
- The mussels are cooked when they are all open.
Sauce tip:
- If you have any juice left after tasting, reduce it over medium heat.
- Add a little crème fraîche and cornstarch (previously diluted in a little cold water) to obtain a creamy sauce. This sauce is delicious with pasta or fish.
Enjoy your food !
These mussels marinière are perfect for a friendly and tasty meal.