Moules à la Marinière

Let’s face it. Life, as we know it, is complicated.

Gone are the days when a man could sit on his boat all day, bring his wife some fish and she’ll actually be happy. Now he has to run errands, change the baby’s nappy and even do some cooking.

Gone are the days when a woman could bumble around in the kitchen, knit or have tea parties. Now she has to pay the bills, drive the kids to school and other activities, do accounting and even have a job.

Gone are the days when kids were more than happy to play in the park. Now it’s all about what’s the latest craze at school thanks to mass media advertising.

With every product purchased comes a manual for you to study. How many are lying around your house? Even cooking has become complicated. Molecular gastronomy, anyone?

Maybe I sound greatly sexist referring to how life was hundreds of years ago but come on, you have to acknowledge life was simpler back then. Those bygone days sometimes appeal to me until I remind myself I’m a tech junkie!

Cooking and eating are life’s simple pleasures, so keep them that way! Celebrate with a plateful of mussels – ah, now that’s better.

Source: Posh Food for the Common Man

Download and/or print the recipe! Click HERE.

Moules à la Marinière
Fancy mussels? Then you’ll enjoy this classic French dish.
Recipe by: Michelle Minnaar
Published: 11 May 2011
Prep Time: 40 minutes
Cooking Time: 15 minutes
Total Cooking Time: 1 hour
Weight Watchers Recipe: 18 ProPoints, Per Serving: 9 ProPoints
Serving size: 651.5g, Calories per serving: 650, Fat per serving: 29.9g
Serves 2
Ingredients


1kg (2 lbs) mussels, washed and scrubbed with “beards” removed


15ml (1 tbsp) olive oil


45ml (3 tbsp) dry white wine


1 small onion, shredded


1 small onion, shredded


1 large carrot, shredded


1 clove garlic, peeled and crushed


1 celery stalk, shredded


30ml (2 tbsp) crème fraîche


30ml (2 tbsp) fresh parsley, ripped


10ml (1 tbsp) butter

Method
  1. Wash and scrub the mussels, remove “beards” and thorw away any that are open.
  2. Place the olive oil in a large pan – heat gently and add mussels.
  3. Season with salt and pepper, stir mussels with wooden spoon.
  4. Add the shredded vegetables and crushed garlic.
  5. Add white wine, stir and cover pan.
  6. Simmer until the mussels open, add crème fraîche, boil once.
  7. Add the butter and ripped parsley then serve.
Serving Suggestions
  • Serve with chunks of crusty bread on the side.


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Comments

  1. says

    These bring back memories of going to the beach in Ireland and collecting mussels for dinner in the evening :)

    Crunchy bread and a bowl for the shells are a must for the dinner table with this too!

  2. says

    Wouldn’t mind a big steaming bowl of mussels right about now – and would you look at that? It’s lunchtime! My pasta is going to pale in comparison.

  3. says

    Hi Michelle
    We practically live on a beach down here in sunny Cornwall so mussels are a particular favourite of ours. We find that sweating vegetables first, as thye take longer, before adding mussels. Surely if you add vegetables after mussels have opened, they will be over-cooked! We also like adding butter to the olive oil to enhance flavour. Crusty bread has to be a must, to mop up the lovely juices.
    Bon Appétit
    Peter

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