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    You are in: Home / Recipes / Big John's Creamy Mussels Marinière Recipe
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    Big John's Creamy Mussels Marinière

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    Big John's Note:

    Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce

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    Units: US | Metric


    1. 1
      Scrub mussels and remove their beards, throwing out any that do not close when tapped.
    2. 2
      In a medium pan over medium-high heat, Sweat shallots and garlic in simmering wine until they become translucent.
    3. 3
      Stir whipping cream, curry powder, herbs de provence and tyme into pan. When it has come back up to temperature, add the mussels. Cover the pan and steam for 4-5 minutes until their shells open wide.
    4. 4
      Remove mussels and place in a serving bowl. Throw away any that did not open.
    5. 5
      Whisk butter into the sauce and turn off heat.
    6. 6
      Stir in the parsley and green onions just before you’re ready to serve.
    7. 7
      Pour the sauce over the mussels. Serve immediately.

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    Nutritional Facts for Big John's Creamy Mussels Marinière

    Serving Size: 1 (331 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 518.8
    Calories from Fat 329
    Total Fat 36.5 g
    Saturated Fat 21.5 g
    Cholesterol 147.8 mg
    Sodium 482.4 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 0.8 g
    Sugars 1.3 g
    Protein 17.8 g

    The following items or measurements are not included:

    herbes de provence

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