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Mussels Mariniere

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

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  • Difficulty

  • Prep

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  • serves

  • 1kg mussels, scrubbed clean
  • 50ml dry white wine
  • 100ml of stock made from Knorr Fish Stock Pot
  • 2tbsps olive oil
  • 4 shallots or medium onion finely chopped
  • 1tbsp finely chopped garlic
  • A handful of chopped parsley

NUTRITIONAL INFORMATION

 

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Carbohydrate incl. fibre (g)

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Carbohydrate excl. fibre (g)

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Unsaturated fat (g)

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Polyunsaturated fat (g)

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Trans fat (g)

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Cholesterol (mg)

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Sodium (mg)

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Salt (g)

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Vitamin A (IU)

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Iron (mg)

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  • 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.
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