Mussels Mariniere

GTU Recipes

Rachel Wiener from the Park City Food and Wine Classic is sharing a recipe for Mussels Mariniere

For the Garlic Oil

  • 100 g Peeled garlic
  • 340 g Olive oil
  • 10 g Salt
  • 2 g Chili flakes
  • 10 g Parsley leaves
  • 14 g Basil leaves

Puree in blender until smooth, then cool in a bowl over ice.

To Serve

3 ea 1” thick slices Baguette cut on a bias

Garlic Oil

  • 450 g Mussels – wash thoroughly and remove beards.
  • 5 g Garlic, minced
  • 4 g Shallot, minced
  • 1 g Red Thai chili, crushed
  • 8 g Basil, chopped
  • 5 g Parsley, chopped
  • 61 g White Wine
  • 10 g Butter
  1. Brush baguette with garlic oil and grill, oil side down until nicely toasted.
  2. Coat the bottom of a medium saucepan with grapeseed oil and add the garlic and the shallot. Cook until golden, then add the chili, mussels, white wine and ½ the basil and parsley.
  3. Sprinkle gently with salt, add butter then cover and cook, shaking, over high heat until mussels have opened.
  4. Place in bowl and garnish with remaining basil and parsley. Serve with the warm garlic toast 

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