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Moule Mariniére with Garlic, Chili & Ginger

This is a delicous Moule Mariniére seasoned with lots of chili, garlic and ginger
Course Appetizer, Main Course, Main Dish, Starter
Cuisine Belgium
Keyword Easy, Gluten-Free, Healthy, Low Carb, Paleo, Quick
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2


  • 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.