Classic Moules Marinières
Servings: 4
Ingredients
80g salted butter
1 large white onion, finely diced
1 tbsp NOMU Provencal Rub
2 cloves garlic, sliced into chips
200ml dry white wine
1.8 kgs mussels, cleaned and beards removed
100ml cream (optional)
2 tbsp chopped parsley
Directions
In a large saucepan, saute the onions in the butter with the NOMU Provencal Rub and garlic. Increase the heat to high and add the white wine and the mussels. Quickly cover with a lid and continue to cook on high heat for 3 – 4 minutes, shaking the pan every now and then until the mussels have opened. Discard any mussels that haven’t opened. Reduce the heat and add the cream.
Spoon the mussels into an elegant platter. Add the parsley to the remaining sauce and pour over the mussels.
Tip: Remember to discard mussels that are open before cooking and closed after cooking.
Ingredients
80g salted butter
1 large white onion, finely diced
1 tbsp NOMU Provencal Rub
2 cloves garlic, sliced into chips
200ml dry white wine
1.8 kgs mussels, cleaned and beards removed
100ml cream (optional)
2 tbsp chopped parsley
Directions
In a large saucepan, saute the onions in the butter with the NOMU Provencal Rub and garlic. Increase the heat to high and add the white wine and the mussels. Quickly cover with a lid and continue to cook on high heat for 3 – 4 minutes, shaking the pan every now and then until the mussels have opened. Discard any mussels that haven’t opened. Reduce the heat and add the cream.
Spoon the mussels into an elegant platter. Add the parsley to the remaining sauce and pour over the mussels.
Tip: Remember to discard mussels that are open before cooking and closed after cooking.
Ingredients
80g salted butter
1 large white onion, finely diced
1 tbsp NOMU Provencal Rub
2 cloves garlic, sliced into chips
200ml dry white wine
1.8 kgs mussels, cleaned and beards removed
100ml cream (optional)
2 tbsp chopped parsley
Directions
In a large saucepan, saute the onions in the butter with the NOMU Provencal Rub and garlic. Increase the heat to high and add the white wine and the mussels. Quickly cover with a lid and continue to cook on high heat for 3 – 4 minutes, shaking the pan every now and then until the mussels have opened. Discard any mussels that haven’t opened. Reduce the heat and add the cream.
Spoon the mussels into an elegant platter. Add the parsley to the remaining sauce and pour over the mussels.
Tip: Remember to discard mussels that are open before cooking and closed after cooking.
Ingredients
80g salted butter
1 large white onion, finely diced
1 tbsp NOMU Provencal Rub
2 cloves garlic, sliced into chips
200ml dry white wine
1.8 kgs mussels, cleaned and beards removed
100ml cream (optional)
2 tbsp chopped parsley
Directions
In a large saucepan, saute the onions in the butter with the NOMU Provencal Rub and garlic. Increase the heat to high and add the white wine and the mussels. Quickly cover with a lid and continue to cook on high heat for 3 – 4 minutes, shaking the pan every now and then until the mussels have opened. Discard any mussels that haven’t opened. Reduce the heat and add the cream.
Spoon the mussels into an elegant platter. Add the parsley to the remaining sauce and pour over the mussels.
Tip: Remember to discard mussels that are open before cooking and closed after cooking.
