Servings: 6
50 fresh mussels, scrubbed, debearded
Extra virgin olive oil
2 tbsp.
5 cloves, minced
White wine
1 cup
2 tbsp.
3 green onions, chopped
Fresh parsley
1 bunch, chopped
3 plum tomatoes, chopped
to taste
to taste
Perfect Moules Marinieres
10 m
25 m
Ready in:
35 m
  1. Put mussels in a large bowl and add cold water to cover. Let mussels soak for about 20 minutes to remove sand and dirt.
  2. Prepare a large stockpot, add olive oil and heat it over a medium-low heat. Add garlic and let it sauté for no longer than 1 minute.
  3. Add green onions and plum tomatoes and continue cooking until they’re almost tender.  
  4. Add wine, parsley, and butter and stir well. Bring the mixture to a boil and let it boil for about 15 minutes, or until the liquid reduces by half.
  5. Season the mixture with salt and pepper.
  6. Add mussels, cover with a lid, and cook for about 10 minutes or until the shells are opened.
  7. Place the mussels with the sauce on a serving bowl. Discard all the shells that haven’t opened.