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!
Hey folks happy Thursday, nearly the weekend! 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 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.
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
- 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.
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 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.
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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