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Lorenza

Lorenza Avila

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Recipe of Mussels to the Mariniere
Recipe

Mussels to the Mariniere

20 mins
Low
24
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A delicious recipe to prepare the mussels in a white wine sauce with parsley. It really looks spectacular!
Learn more about Lorenza Avila

Ingredients

6 portions
  • 9 tablespoons shallot, chopped
  • 4 cloves garlic
  • 2 cups white wine
  • 1 leave bay (laurel)
  • 2 kilos mussel, clean
  • 4 tablespoons unsalted butter, cool
  • 1/2 cups parsley, minced
  • ground peppers
  • olive oils

Preparation

In a large, high pot over medium-high heat, add a little olive oil and cook the echalots until they are soft, about 2 minutes. Add the white wine, the bay leaf and let the flavors come in for about 3 minutes.
Raise the temperature of the fire to high and add the mussels (already clean). Cover the pot and let the mussels cook until they open, about 6-8 minutes. Move the pot a little from time to time.
Remove the mussels with a spoonful and put in a bowl. Pull the mussels that have not been opened. Remove the bay leaf.
Cook the broth of the mussels until it boils; lower the temperature a little and add the butter. Beat with a balloon whisk to incorporate it. Season with salt and pepper and continue cooking until all the butter melts and the liquid has thickened.
Put the parsley and adjust the salt and pepper. Put the wine mixture on the mussels and serve immediately with toasted baguette bread.

TIPS

You can cut the baguette bread and spread it with olive oil before putting it in the oven to toast. Accompany this dish with a Chardonnay wine.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Mercedes Ramírez García
10/06/2018 14:43:04
Los voy a preparar de inmediato

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