Moule Marinière is a great dish to serve during fall and winter when you want something tasty, warm yet fresh. The best thing about mouse is that you can season it in so many different ways depending on what you’re in the mood for. This Moule Mariniére is seasoned with garlic, chili and ginger, which makes the perfect mouse to serve now that autumn flues and colds are coming.
I remember the first time I tasted moule mariniére. It was in Sardinia. My mom ordered it our first evening. I had never tasted it. To be honest, I thought they looked kind of creepy and not very tempting. When the pot arrived with the smoking hot moules, she opened the lid and out came smoke and the most amazing smell. A combination of garlic, chili and white wine tempted my taste buds. So I just had to try one, even though they didn’t look too tempting. Our dinner ended with me eating half of my moms mussels. And since then they have become one of my favorite dishes.
I love making moule mariniére! To start with, it’s really cheap! Who doesn’t love a wallet friendly meal, that at the same time tastes amazing. Second of all, it’s such a great dish to serve when having people over. You can prepare everything before your guests arrives, and then just make the moules in 10 minutes when everyone is in place.
Ingredients for this Moule Mariniére with Garlic, Chili & Ginger:
- Olive oil
- Fresh ginger
- White wine
- Fish or vegetable broth powder (or stock cube)
- Fresh parsley
Other recipes you might like:
- Scallops Italian Style
- Summery Fish Burger with Nectarine Salsa
- Asian Style Salad Cups with Shrimp
- Harissa Fried Shrimps with Cauliflower Purée & Summer Vegetables
- Salad Nicoise with Tuna Stake
Moule Mariniére with Garlic, Chili & Ginger
- 1 tsp Olive oil
- 1 kg Mussels cleaned and rinsed
- 1 Shalott finely chopped
- 1-2 Garlic cloves minced
- 1/2-1 Red chili finely chopped
- 1/2 cm Fresh ginger (optional) finely chopped
- 500 ml White wine
- 2 tsp Fish or vegetable broth powder (or 1/2 stock cube)
- Fresh parsley, to garnish roughly chopped
- Preheat a nonstick pot over medium heat with olive oil.
- Add garlic, chili, ginger and shalotts and fry for 1-2 minutes until it starts to get golden brown.
- Add mussles, broth powder (or stock cube), white wine and let it shimmer for approximately five minutes, until the mussles have opened.
- Divide between two plates and garnish with fresh parsley.
- Serve immediately.