28 min

Moules Marinières with White Wine, Fennel and Lemon

An invigorating dish that tastes of sea and sunshine! 

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Average: 4 (6 votes)

Ingredients For

  • Moules
    Sea ​​products
    Bouchot Mussels
    4.50 lsb See the article
  • Butter
    Dairy products
    PDO Poitou-Charente Butter
    3 tpsb See the article
  • Traditional shallots
    Fruits & Vegetables
    Traditional shallots
  • 1 tsp
  • 1 small bunch
  • x 2
  • Gewurzstraminer
    Wine and Spirits
    Alsace Gewurztraminer AOC
    2 cups See the article

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

  • ©Anne Garlone

    Gently crush the fennel seeds with a pestle and mortar. 

  • ©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. 

  • ©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! 

  • ©Anne Garlone

    Pair with

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

    Iceberg Lettuce
    Iceberg Lettuce
    Mimolette cheese
    Mimolette cheese
    See Recipe