Moules Marinieres – Mussels in Wine 2.0

We are expecting the first snow any day now. Late November and no snow!

At the supermarket I found fresh Danish mussels and realised that we had skipped our traditional October  mussel evening! We always have a crayfish party, kräftskiva, at a friend’s and the a mussel dinner chef nous.

Well, today it is Mussels for two.

1 kg Mussels, 3 dl white wine, 2 garlic cloves, one small onion, one carrot, parsley, rosemary, sage, bay leaf and butter

Brush and clean the mussels under cold running water. The mussels will shut their shells if they are alike and you have to trash the ones that won’t do it.

Chop the onion and carrot, and the garlic. Melt the butter and sauce the herbs and the veggies. Add the wine and heat it up. You can use water and lemon or vegetable stock if you do not wish to use alcohol. Pour in the mussels and cover with a lid. Cook for 5 minutes.

Serve with bread and white wine or mineral water.


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