Moules
RECIPE
28 min

Moules marinières with white wine, fennel and lemon

An invigorating dish that tastes of sea and sunshine! 

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Average: 3.7 (6 votes)

Ingredients For

  • Moules
    Sea food
    Bouchot Mussels
    2 kg See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    40 g See the article
  • x2
  • 4 g
  • 1 cc
  • 1 small bunch
  • x2
  • Gewurzstraminer
    Wine and spirits
    AOC Alsace Gewurztraminer
    50 cl See the article

Scrub and rinse the mussels carefully, discarding any that are open or have broken shells. Finely slice the shallots. 

Moules
  • ©Anne Garlone

    Gently crush the fennel seeds with a pestle and mortar. 

    Seeds
  • ©Anne Garlone

    Add the mussels, shallots, thyme, parsley, bay, crushed fennel seeds, lemon peel and white wine to a large cooking pot. Cover and cook on a high heat for 6 minutes. Give the pot a good shake from time to time, keeping the lid closed, to thoroughly mix the contents. 

    Moules
  • ©Anne Garlone

    Once the mussels have all opened, add the butter and cook for 2 more minutes on a gentle heat. Mix well and serve in soup plates with the juice. Enjoy! 

    Moules
  • ©Anne Garlone

    Pair with

    A young, dry white wine: Alsace Riesling, Muscadet cru Gorges or Mâcon. 

    NY-MAPLE-SYRUP
    Maple Syrup
    Organic Eggs
    Eggs
    See Recipe