Moules Marinier with rosemary potatoes Recipe

Mussels steamed in white wine served with rosemary roasted baby potatoes.

  • Preparation
  • Cooking time
  • Rest time
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Pour people
  • Mussel(s) : 4 kg
  • Unsalted butter : 50 g
  • Banana shallot(s) : 3 whole
  • Flat leaf parsley : 0.25 bunch
  • Garlic clove(s) : 2 whole
  • Dry white wine : 50 ml
  • Stick(s) of celery : 2 whole
  • For the vegetables
  • 1/2 french baguette precooked : 2 whole
  • Unsalted butter : 200 g
  • Garlic clove(s) : 2 whole
  • Flat leaf parsley : 0.25 bunch
  • Cayenne pepper : 0.5 Tsp
  • ETAPE 1

    Wash the mussels in cold water and remove the beards. Check the mussels are closed tight and alive. If any shells are cracked and do not close when tapped, discard.

    Peel and finely dice the shallots, garlic and celery sticks. Wash the parsley, pick the leaves and roughly chop finely.
    Heat a large saucepan with a lid until hot.

    Add the mussels, chopped shallots, celery, white wine and garlic to the pan and seal with a lid. Cook for 3 minutes over a high heat. After 3 minutes, check all of the mussels are cooked and the shells are open and then stir in the butter and the parsley.

  • ETAPE 2

    Get the butter to room temperature.
    Puree the garlic
    Pick and chop the parsley.
    Add the ingredients together and whip.
    Spread across fresh baked baguette.

Chef's tip

«Discard any mussels that do not open when cooked. Experiment with different herbs in this recipe or add other ingredients such as beer instead of wine. Adding bacon or chorizo is another alternative.»

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