Moules marinieres

This recipe is part of the #JulyinFrance recipe collection created by Lorena Lys.
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Ingredients for
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    • 2 kg Fresh Live Mussels
    • 2-3 Garlic Cloves, chopped
    • 2 pcs French Shallots, chopped
    • 2 tbsp Butter
    • 1 tsp Olive Oil
    • 150ml Dry White Wine
    • 120 ml Crème Fraiche
    • Handful of Parsley Leaves, chopped
    • Toasted Crusty Bread, to serve
    Just follow the step-by-step, too easy!

    Wash the mussels under plenty of cold, running water. Discard any open ones that won’t close when lightly squeezed.


    Pull out the tough, fibrous beards from the shells and then knock off any barnacles with a large knife.


    Select “Manual” function on the Cook4Me+ and choose the “Browning” function. Once the pot has reached temperature, soften the garlic and shallots in the butter.


    Add the mussels to the pot. Pour the wine over the mussels and close the lid. Select “Manual” function and then “Pressure Cook” adjust time to 3 minutes. Close the lid.


    Once mussels are cooked, remove from pot and place on platter. Add the parsley and crème fraiche to the pot and select the “Browning” function again until the sauce thickens up slightly.


    Pour this sauce over the mussels and garnish with more fresh parsley. Serve with crusty bread or french fries.

    Bon appétit!

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