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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.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 kg mussels scrubbed clean
  • 500 ml dry white wine
  • 100 ml water
  • 1 Knorr fish stock pot
  • 2 tbsps olive oil
  • 4 shallots finely chopped
  • 1 tbsp garlic finely chopped
  • handful chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

497kcal

Energy (kJ)

2081kJ

Protein (g)

31.3g

Carbohydrate incl. fibre (g)

30.9g

Carbohydrate excl. fibre (g)

29.6g

Sugar (g)

4.4g

Fibre (g)

1.3g

Fat (g)

12.5g

Saturated fat (g)

2.0g

Unsaturated fat (g)

8.5g

Monounsaturated fat (g)

6.2g

Polyunsaturated fat (g)

2.3g

Trans fat (g)

0.0g

Cholesterol (mg)

70mg

Sodium (mg)

756mg

Salt (g)

1.88g

Vitamin A (IU)

602IU

Vitamin C (mg)

26.7mg

Calcium (mg)

98mg

Iron (mg)

10.86mg

Potassium (mg)

1067mg

Total

1987kcal

8326kJ

125.1g

123.5g

118.3g

17.4g

5.3g

50.0g

8.0g

33.9g

24.9g

9.0g

0.0g

280mg

3023mg

7.54g

2408IU

106.9mg

394mg

43.42mg

4266mg


  • 1 Leave the mussels for 15 minutes in salted water. Throw out the ones that are wide open. Remove all remaining beards.
  • 2 Sauté shallots in olive oil until translucent, add garlic and cook for 2 more minutes.
  • 3 Pour in the wine and stock; cook for 3–4 minutes.
  • 4 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.