Recipe :: Moules Marinieres

All Photography by Karen Mordechai

Casey’s Tip: If you put a little cornstarch in a pot of cold water and let the little guys hang out for a minute, they will give up their sand.

Moules Marinieres
2 lbs of mussels
4 shallots sliced
3 cloves of garlic crushed
1/2 bottle of good, dry white wine
1/2 c chopped parsley
salt and pepper

Saute the shallots and garlic in some olive oil until soft. Throw the mussels over top and pour in the wine. Cover and cook on medium heat for about 7 minutes or until the mussels have opened. Drop in half of the parsley and toss making sure to get up from the bottom so they are all coated in the sauce. Pour in a bowl and sprinkle with the remaining parsley.

  1. Ashley says: June 16, 20099:33 pm

    What a beautiful post! I love the inspiration. Where did you find the linen napkins with the blue stripe?

  2. Sprouted Kitchen says: June 17, 20093:42 pm

    fabulous pictures! you create such an ambiance through your photos, love your site!

  3. jen jafarzadeh says: June 22, 20094:58 pm

    my friend made mussels + frites for a bunch of us, and I was so amazed by how easy it is to prepare mussels. I would have thought it would be super over-my-head, but it’s actually such a simply, delicious meal.

  4. Little Dickens Designs says: June 25, 20096:48 pm

    Wow, so elegant and the photos are amazing.

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