Wayne Gisslen

Moules Marinière (Steamed Mussels)

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Preparation info
  • Portions:

    10

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
7 lb

Method

  1. Scrub the mussels well with a stiff brush and remove the beards. Clean them well by soaking them according to the procedure given in Chapter 20.
  2. Place the mussels in a stockpot or large saucepot. Add the shallots or onions, parsley stems, pepper, and wine.
  3. Cover the pot and set it over moderately high heat. Cook until th

Per serving: Calories, 220; Protein, 20 g; Fat, 11 g (44% cal.); Cholesterol, 65 mg; Carbohydrates, 8 g; Fiber, 0 g; Sodium, 540 mg.