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I have been meaning to write this post for quite some time now. Mussels are insanely cheap in Korea right now and what better way to use them, than in this classic French dish. Coming from a family that lives by the sea, my mum regularly whipped this up for us at home. It’s very easy to make and you should be able to find all of the ingredients in your local Korean supermarket  It tastes great and also looks very impressive. It’s always been one of my dinner party favourites, so if you’re unfamiliar with it give it a try.

Ingredients

1.5kg of Mussels (roughly two packages from the mart, mine were 2,000 each)

1 onion

5 cloves of garlic

30g of butter

200ml of cream

200ml of white wine

2 tablespoons of freshly chopped parsley

1 lemon (cut into  wedges)

A glug of olive oil

Directions

Clean and wash your mussels thoroughly in cold water. Remove any beards that are still left on them and discard any mussels that are open. Finely chop the onion and garlic then fry in the butter and olive oil in a large saucepan for a few minutes until softened. Next,add the mussels and the glass of wine to the pan and put on the lid. Steam the mussels for about 5 minutes until they have opened. Remove the lid and pour in the cream and parsley. Mix to make sure everything is coated then remove from the heat.  Throw away any mussels that have failed to open after steaming. Put the mussels into bowls and top with a wedge of lemon. Serve with the finest crusty bread from Paris Baguette. Voilà, moules marinères, the most luxurious way to eat the fruit of the sea!

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Comments

comments

0 comment on Moules Marinières

  1. Whoa, do you create this stuff your self or do you have a article
    group to get it done for you? I only ask because it is really good and I’m sick and tired of creating my own articles. I handle 8 websites and I just do not have the time any more. What’s your secret, seriously!

    • I make all the food and write all the posts. It doesn’t really take me that long. The cooking is just dinner or lunch and I usually have a bit of free time at work to write up the posts.

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