Mussle a la Mariniere over Fettuccine

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min



Peopod has mussels on sale, meaning we were having mussels for dinner. After searching the web looking for different ways of preparing mussels I came across this recipe... I started there and then added some twists. If you're looking to make an impression - this recipe is delicious and has a beautiful presentation. Don't be intimidated! It really is simple to make.

À la marinière is a French phrase meaning "mariner's style." It refers to the preparation shellfish with white wine and herbs.

You will need:
1 lb (about 30) fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 gloves of garlic, minced
1 cup white wine
2 tablespoons butter
3 green onions, chopped
1 bunch of parsley chopped (variation: 3 tablespoons parsley flakes)
1 14.5 ounce can diced tomatoes (variation: use a flavor, such as garlic or sweet onion)
2 tablespoons sour cream
2 tablespoons cream cheese
salt and pepper to taste

1. Run mussles under water and scrub off and dirt or sand. Do not soak mussles in tap water, as that could kill them

2.Start the water for the fettuccine.

3.Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.

3.Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Add in the sour cream and cream cheese and stir until melted smoothly into sauce.





4.Add noodles to your bowl and cover the sauce and mussels and enjoy! A nice slice of bread to soak up extra sauce is yummy also!

Bon appetit!



Tips for storing mussels:
Take them out of their shell and store mussel in the broth. This will ensure that it stay juicy!