Moules Marinière Recipe

Name: St. Lawrence Restaurants Moules Marinière Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 2 pounds fresh mussels; 1 cup dry white wine; 3 cloves garlic, minced; 2 medium shallots, chopped; 1 cup fresh parsley, chopped; 1 tsp fresh thyme; 1 tsp salt; to taste black pepper; 4 medium potatoes; 4 tbs olive oil; 2 tbs fresh rosemary, chopped; to taste salt; to taste black pepper; 2 large leeks, cleaned and sliced; 2 tbs butter; to taste salt; to taste black pepper

Inspired by St. Lawrence Restaurant

Time1h

Serves4

Mussels in white wine & herbs, local hasselback potato, leeks

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Ingredients

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Mussels

2 pounds fresh mussels

1 cup dry white wine

3 cloves Garlic, minced

2 medium shallots, chopped

1 cup Fresh parsley, chopped

1 tsp fresh thyme

1 tsp Celtic sea salt

to taste black pepper

Hasselback Potatoes

4 medium potatoes

4 tbs olive oil

2 tbs Fresh rosemary, chopped

to taste Celtic sea salt

to taste black pepper

Leeks

2 large leeks, cleaned and sliced

2 tbs Butter

to taste Celtic sea salt

to taste black pepper

Method

Preparation of Mussels

Clean the Mussels

Rinse the mussels under cold water, scrubbing the shells to remove any dirt and debeard them if necessary.

Cook the Mussels

In a large pot, heat a drizzle of olive oil over medium heat. Add the shallots and garlic, sautéing until soft. Pour in the white wine, thyme, salt, and pepper. Bring to a simmer.

Add Mussels

Add the cleaned mussels to the pot, cover, and steam for about 5-7 minutes, or until the mussels have opened. Stir in fresh parsley before serving.

Preparation of Hasselback Potatoes

Prepare the Potatoes

Preheat the oven to 425°F (220°C). Slice the potatoes thinly, about 1/4 inch apart, without cutting all the way through.

Season and Bake

Drizzle olive oil over the potatoes, sprinkle with rosemary, salt, and pepper. Bake for 45-50 minutes or until crispy and golden.

Preparation of Leeks

Sauté the Leeks

In a skillet, melt the butter over medium heat. Add the sliced leeks, seasoning with salt and pepper. Cook for about 10 minutes until they are softened and slightly caramelized.