Monday, June 15, 2009

Recipe :: Moules Marinieres

All Photography by Karen Mordechai

Casey's Tip: If you put a little cornstarch in a pot of cold water and let the little guys hang out for a minute, they will give up their sand.

Moules Marinieres
2 lbs of mussels
4 shallots sliced
3 cloves of garlic crushed
1/2 bottle of good, dry white wine
1/2 c chopped parsley
salt and pepper

Saute the shallots and garlic in some olive oil until soft. Throw the mussels over top and pour in the wine. Cover and cook on medium heat for about 7 minutes or until the mussels have opened. Drop in half of the parsley and toss making sure to get up from the bottom so they are all coated in the sauce. Pour in a bowl and sprinkle with the remaining parsley.


  1. What a beautiful post! I love the inspiration. Where did you find the linen napkins with the blue stripe?

  2. fabulous pictures! you create such an ambiance through your photos, love your site!

  3. my friend made mussels + frites for a bunch of us, and I was so amazed by how easy it is to prepare mussels. I would have thought it would be super over-my-head, but it's actually such a simply, delicious meal.

  4. Wow, so elegant and the photos are amazing.