Healthy moules marinieres mussels. Easy to prepare, low cost and made with no cream! If you’re a lover of fresh mussels but not the original recipe with cream then you’ll love this dish. And so will your waistline!
Did you know that in Scotland we are lucky to have some of the finest sea food in the world? That’s why I wanted today, to bring you this amazing moules marinieres using fresh Scottish mussels.
Try and get the freshest mussels you can for this dish.
But, vacuum packed are fine too.
This moules marinieres could easily be a starter dish served for 4 people at a dinner party or for 2 served as a main dish
It’s great accompanied with some slices of the wholemeal cob loaf that I made yesterday to mop up the delicious broth – leaving nothing to go to waste! 🙂
I’m lucky in that I can get such excellent seafood from this “plaice” 😉 in Glasgow, “the fish plaice” and it’s only an hour’s walk from where I live, situated on the edge of the main shopping precinct.
It’s also where Glasgow’s restaurants go to buy their fish to serve their clients, so you can bet their product is the best and of the freshest quality.
Indeed I can get a kg of mussels for about £3.00, so that’s about $4.58 at today’s (4th March 2015) exchange rate!
I’m so excited to bring you this moules marinieres restaurant style dish (actually you should see how much they do charge for it in a restaurant here) and now I’ll let you tuck in.
I’m told that Scottish mussels are at their best in winter.
I expect it’s got something to do with the really cold water temperature but I haven’t looked it up.
So as we are definitely still in winter here in Scotland, I thought now would be the best time to being you this.
You know because next week with our ever changing climate it might be summer here! 😆
Checkout my other fish recipes if you’re interested, and let me know what your favourite seafood dishes are below.
Healthy moules marinieres mussels. Easy to prepare, low cost and made with no cream.
- 1 kg fresh mussels
- 1 tsp olive oil
- 1 small onion finely sliced
- 4 cloves garlic crushed
- 150 ml white wine
- 1 tbsp corn flour mixed with 2 tbsp. cold water
- Salt
- 1 tbsp freshly chopped parsley
- Prepare the mussels by washing them in cold water and removing any beards. Discard any that are damaged.
- In a large saucepan heat the olive oil and saute the sliced onion and garlic until soft. Do not allow the garlic to burn.
- Add the white wine and corn flour and heat gently, stirring to thicken the mixture a little. Season to taste with a little salt.
- Add the mussels to the saucepan and put a lid on. Allow the mussels to steam away in the saucepan for about 8 – 9 minutes or until all the shells have opened. Discard any mussels that have not opened.
- Serve the mussels garnished with the chopped parsley, the sauce poured over and slices of wholemeal cob loaf to mop up the broth.
For the white wine, I just use a cheap Pinot Grigot. If it's just for cooking, there's no point in spending a lot on an expensive wine.
Finally today as its Thursday you know I like to link up with Amanda at Running with Spoons you should check out her blog and all the other bloggers who link there today. I always find so many great articles to read, if only there was enough time in the day!
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I’m not as big on mussels as some (I had a few bad “explosion in your mouth” TWSS moments) but when mussels are good? They are incredible. We had some of the most epic mussels at the restaurant that I worked at in Virginia. It used loukaniko, or fenneled lamb sausage in the broth on HOLY COW it was amazing. My friend Caitlin and I and her now husband Joe made mussels last year when I visited them and AH, yes.
Susie @ SuzLyfe recently posted…Post Marathon Recovery Nonsense
Hey Susie, oh dear those TWSS moments must have been a shock 😮 😉
But yeah I only ever make this dish when I can get absolutely fresh mussels (the vacuum packed ones are ok too though) or the recipe would just not be at its best. As I said in the post, I am lucky here in Scotland.
I love the sound of those loukaniko Greek sausages in the broth. Wow! Yet another new experience I need to have, sounds amazing! 😀
Gorgeous photos, right back at ya! Holy cow, this looks fantastic. I adore mussels but tend to only get them out at restaurants. I love that you’ve broken it down here and shown how easy it is to make them at home, and cheaper too, I’m sure. Beautiful recipe, again.
Meg Bollenback recently posted…Sweet and Spicy Roasted Pecans
Thank you Meg 😀
I really enjoyed putting this one together to show folks it can be quite easy a dish to make. I’m really glad you like it and I’m flattered by your comments. Thanks again! 🙂
I haven’t ever tried messing with muscles in my kitchen before – you make it so easy in bringing the restaurant home!
Shashi at RunninSrilankan recently posted…Beet & Bean Dip
My parents drove myself and my brother around France one year when we went camping there. I fell in love with this dish, and the beautiful French fresh bread to go with it. I told myself that one day I would recreate this at home, and I’m so happy at what I’ve achieved, albeit a healthier version without the full double cream they sometimes use. 🙂