Moules Marinières

A popular regional recipe from French haute cuisine.

Woman holding fresh parsley, man with pot of mussels on cooktop in modern kitchen

Moules Marinières

Difficulty level: medium | Cooking time: 40-50 min

Ingredients for 4 people

1,5 - 2 kg	mussels
50 g	butter
1 - 2	shallots, finely diced
1	clove of garlic, finely chopped
1	thin stalk of celery, finely diced
½	carrot, finely diced
10 cm	leek, cut into thin strips
200 ml	dry white wine
2	organic lemon slices
	salt, pepper
	a little parsley, finely chopped

For the baguette

4 - 6	slices, cut diagonally
40 g	butter

Download Shoppinglist

Stainless steel cooking pot filled with black mussels, lemon slices and fresh herbs

Cooking Like God in France.

French cuisine is considered one of the finest in the world for good reason. If you’re a home cook with a little ambition who wants to treat friends to something particularly elegant and refined, why not try one of the popular regional specialities of haute cuisine – such as Moules Marinières, the traditional French mussels. Guaranteed to impress!

Zubereitung

01
Wash the mussels under running water and scrub them clean. Remove any attached snails and deposits, and pull off the beards. Check the mussels carefully. If any mussels are open before cooking, discard them, as they may be spoiled.

02
Allow the mussels to cook for 8–10 minutes, until they have opened. Pour off the cooking liquid and collect it in a pot.

Person cutting fresh herbs on wooden cutting board next to lemon half and salt in black bowl

03
Meanwhile, toast the baguette slices in a pan with butter until golden brown.

04
First coat the tofu cubes in the flour mixture, then in the coconut coating. Heat the oil in a pan and fry the sesame-coconut cubes until golden brown.

Note: If any mussels remain closed after cooking, discard them. They may be spoiled.

Download Rezept