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Moules a la Marinière - Bulgarian Style!

Further to our recent article about Mussel farming in Bulgaria (Click to Read...) we thought we would bring you this classic French recipe which not only makes the most of this fabulous fresh seafood, but also the organic fresh herbs available here in Bulgaria.







2kg mussels, cleaned
1/2 a bottle of dry white wine
1 large onion finely chopped
200 ml cream
1 bay leaf
Fresh parsley
Fresh thyme
4 cloves garlic finely chopped


Melt the butter in a pan and gently fry the onion and garlic until softened.

Add the white wine, bay leaf and cream and increase the heat until the mixture is bubbling.

Add the mussels and reduce the heat to a simmer, cover and continue cooking for around five to ten minutes.

Spoon the mussels into a serving dish. Discard any mussels that have not opened.

Add a handful of chopped parsley and thyme to the sauce mixture and stir for a few minutes.

Spoon the sauce over the mussels and serve with thick crusty bread and a glass of chilled dry white wine.