Moules Marinier with rosemary potatoes Recipe

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

  • Preparation
    5mins
  • Cooking time
    25mins
  • Rest time
    0mn
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Ingredients
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
  • New potato(es) : 600 g
  • Sunflower oil : 2 Tbsp
  • Rosemary sprig(s) : 4 whole
  • Maldon salt : 2 pinch(es)
Method
  • 1. FOR THE MUSSELS

    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.

  • 2. FOR THE POTATOES

    Fill a pot with cold water and a pinch of salt, add your potatoes, bring the potatoes to a boil until they are fully cooked (you can test with a fork), transfer them into a saucepan with a drizzle of sunflower oil, add rosemary. Sautee for a couple of minutes until they are golden brown, gently crush them with a potato masher to just break them (careful not to turn them into a puree). Serve immediately.

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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