Moules Mariniere


Ingredients (10 portions)

Amount Measure Name
125 g125gBanana shallots
40 g40gGarlic
200 ml200mlWine, white
50 g50gParsley
3 kg3kgMussels
250 ml250mlMeadowland Double – the benefits of double cream without the disadvantages 
10 g10gKnorr White Roux 1kg 

Our products used in this recipe


Advance preparation
Thoroughly clean and scrub the mussels in cold water, removing any beard and grit. Remove any
opened shells.

1. Place a large suitable pan over a medium heat. Add the shallots, garlic puree, parsley and wine, with
the well cleaned mussels, bring to the boil.
2. Cover and cook for 5 minutes, over a fierce heat until shells are open.
3. Drain off all the cooking liquor into a basin, allow to stand in order to allow any sand to sink to the
bottom. Carefully check the mussels for sand, if in doubt discard.
4. Place the mussels in an earthenware serving dish/casserole and keep hot. Pour the cooking liqour,
carefully, into a small sauteuse, bring to the boil, whisk in the roux granules until the required
consistency is achieved.
5. Pour the sauce over the mussels in in the casserole and garnish with the parsley.

Service Hint
Serve with crusty bread spread with FLORA original.

Handy Hint
A buerre Manie can be made with FLORA Buttery and plain flour to thicken the sauce as an alternative
to roux. Frozen mussels can be used instead of fresh if unavailable.

Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or
sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent

Reference Intakes for Adults

Each Serving of Moules Mariniere contains

Reference Intakes for Adults

of an adults guideline daily amount

recipe number: 1-EN-138975 recipe code: R0036152
Phase Summer County Stork Meadowland Flora Hellmann's Colmans Knorr