Easy to cook and very economical, you don't always think of serving on our tables a dish of mussels.
However, marinière mussels are ideal for a light and tasty meal!
- 2 liters of mussels
- 30 g of butter
- 2 shallots
- 1 large glass of dry white wine
- 1/2 bunch of flat-leaf parsley
- Pepper
Preparation:20 min - Cooking:20 min
1. I wash and scrape my mussels with a knife under running cold water.
2. I peel and chop my shallots and chop my parsley.
3. In a large casserole, I melt my butter over high heat and add my shallots, my parsley and my white wine.
4. I pour my mussels into my casserole dish and cook, covered, for 6 or 7 minutes, still on high heat. I mix 2 or 3 times during cooking so that all the mussels open.
5. As soon as the mussels open widely, I remove my casserole dish from the heat and arrange my mussels in soup plates and sprinkle them with their cooking juices.
I accompany with the traditional plate of fries!
For even more flavor, I add 2 tablespoons of fresh cream to my cooking juices before pouring it over my molds.
Consume your mussels preferably from the day of purchase. Otherwise, keep them (no more than 2 days) in the vegetable drawer of your refrigerator inside a container covered with a damp cloth.
- 2 liters of mussels (about 2 kg):€3.50 per kilo or €7
- 2 shallots:around 50 g at €5.78 per kilo, i.e. €0.29
- 25 cl of dry white wine:€2.10 per liter or €0.53
- 1/2 bunch of flat-leaf parsley:€0.50
Or mussels marinières costing me €2.08 per person or €8.32 for 4 people.
Do you like to cook mussels? There are a multitude of recipes to adapt them according to your desires, quickly leave me your favorites in the comments!
