Скачать или смотреть Moules Mariniere in 60 seconds. The classic French mussels recipe.

Classic Moules Mariniere - the iconic French mussels recipe made with white wine, garlic, shallots, butter and fresh herbs. In this short video, you'll see how to cook authentic Moules Mariniere quickly and easily, just like in a French bistro.
Perfect for seafood lovers, this traditional French dish is elegant, fast and full of flavour. wether you're learning French cuisine or looking for a simple mussels recipe, this is a timeless classic you'll want to make again and again.
Ready in minutes * Restaurant quality at home.

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Moules Mariniere

Ingredients
2 Thinly sliced shallots
½ tsp fish bouillon/stock cube
2 Cloves crushed fresh garlic
2 tbsp Mascarpone cheese
1 cup/240ml dry white wine
Handful chopped fresh parsley
1 kg Fresh Mussels
25g Butter
1 pinch black pepper

Instructions
1. Wash and clean, and debeard your fresh mussels. Discard any that are broken or wide open. If they are partially open tap them with another mussel. If they then began to close back it shows they are fresh and ok to use. Any you are unsure about, discard.
2. Peel and thinly slice your shallots and garlic.
3. Chop your handful of fresh parsley.
4. Fill a heavy bottom pan with 10cm/4 inches of water, place on a high heat, put a lid on the pan and allow the water to come up to a boil. Once boiling turn down to a simmer.
5. At the same time take a saucepan and put onto a medium heat. Add the butter and allow to melt.
6. Add the shallots into the pan with the butter an allow to soften.
7. Add the garlic when the shallots have softened and cook for a further minute.
8. Add the white wine to the pan and then add the fish bouillon, allow to reduce by half.
9. Once the wine has reduced by half add the mussels to the second pan that has the hot water in and allow them to steam for two to three minutes.
10. Whilst the mussels are steaming, finish the sauce by adding the mascarpone and black pepper and stirring in. Taste the sauce and adjust the seasoning if required.
11. Drain off the mussels and add to the sauce. Finish the dish with the chopped parsley and serve.