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Mussels Mariniere by Vive Cooking School

Mussels Mariniere

1kg of Fresh Mussels
2 tbsp of olive oil
1 large brown onion, finely chopped
2 red chilies, finely chopped
3 gloves of garlic
1 bay leaf
1 cup of white wine
1 tbsp of mustard
1/2 l apple cider
1 bunch of basil
Flat Parsley for Garnish
1/2 lemon juice
Salt and Pepper for seasoning

Clean and debeard the mussels. Make sure to discard the mussels that are open or broken.
In a large Chasseur French Oven Cast Iron, heat the olive oil at a medium high heat. Once the oil is hot, add
the onions and cook until translucent. Add the chili, garlic and bay leaf and cook for another 2 minutes.
Add a cup of white wine, deglaze the pot then add the mussels, mustard, followed by the apple cider and
basil leaves.
Season to taste.
Cover the pot with the lid and cook on low medium heat for another 5 minutes.
Open the lid and make sure all the mussels are now open, discard any that are still close.
Remove from the heat and squeeze half a lemon over the mussels.
Garnish with finely chopped parsley.
Enjoy immediately.