The mussels marinara recipe is surely the most classic of mussel recipes. After carefully washing the mussels, cook them with a knob of butter, a few chopped shallots and a little dry white wine. Once they are open (it only takes a few minutes), remove them from the casserole and save the cooking juices. Thicken the sauce for a few minutes by adding a little flour and butter to the pan. Mix. Leave to boil for a few seconds, season with salt and pepper then pour over the mussels. Sprinkle with chopped fresh parsley and serve immediately.
As with all other mussel recipes, start by thoroughly cleaning the mussels. Then cook them in a large casserole dish with a glass of white wine. Let cook for about 5 minutes. In a small saucepan, prepare the sauce:melt 2 chopped shallots in a tablespoon of olive oil. Then add 50 cl of fresh cream and 125 g of Roquefort, crushed with a fork. Stir well until the sauce is smooth. Add a few sprigs of chopped parsley, salt and pepper. Pour this sauce over the previously drained mussels and serve immediately.
After carefully washing the mussels, sauté them in a pan with a little butter and a sliced onion. Let them cool, then open them. Discard the empty half-shells. Then fill the full half-shells with a mixture of chopped parsley, minced garlic and butter or oil. Lay the shells flat on the oven rack lined with parchment paper and place under the broiler for about 10 minutes. An ideal recipe as an aperitif!
