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Ahoy There! Moules Marinières - French Sailor's Mussels

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)133.31
Energy (kCal)1264.908
Carbohydrates (g)67.4539
Total fats (g)50.2375
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the live mussels in fresh water. Scrub and debeard the mussels (see the photos), discarding any that are open, broken or cracked. | 2. Fry the chopped onion and chopped garlic cloves (over medium heat) in a little butter (or oil) in the biggest saucepan you have. Add half of the finely chopped fresh herbs - I have used a mixture of parsley, oregano and tarragon. Season with black pepper, wait to season with salt to taste later. | 3. Add the white wine to the butter and herbs, and then tip in the freshly cleaned mussels - turn up the heat to high. Cover the pan and let the mussels steam for about 5 minutes. Shake the pan every minute or so to coat the mussels in the liquid. | 4. Take the pan off the heat and add the double cream or creme fraiche; then add of the remaining finely chopped herbs. Mix through thoroughly. That's it! Enjoy with crusty bread, frites and a chilled white wine -- divine! | 5. NB: Discard any mussels that don't open during cooking. (see photos). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mussel 2 1/4 877.7180000000001 37.6602 121.4517 22.8615
    garlic clove 2 chopped - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    white wine 5 fluid - - - -
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    herb - - - -
    creme fraiche 4 tablespoons - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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