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Moules Marinières by Vicki Higham (FBC)

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Loyd Grossman, Level 1
Loyd Grossman
In Round 1 of the Food Blogger Challenge, Vicki Higham shows us how to cook her own twist on the French classic moules marinières. Vicki uses the classic combination of white wine and heavy cream, but adds chili and ginger to give these mussels a wonderful and original flavor. Join Loyd Grossman in this Grokker Premium Video as he tries Vicki's original dish, in the first round of Grokker's Food Blogger Challenge. Remember to love this video below, if you would like to see Vicki in the next round.

Cooking Recipe

Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Ready In: 20 minutes

2¼ lb mussels
2 tbsp butter
2 shallots, roughly chopped
1 clove of garlic, puréed
1 tsp ginger, puréed
1 chili, chopped
1 cup dry white wine
½ lemon, quartered
4 tbsp parsley, chopped
1 cup heavy (double) cream

1. Start by cleaning the mussels and removing the beards.

2. In a pan, heat the butter over a medium-high heat, and add the shallots.

3. Then add the ginger, garlic, and chili, and cook until the shallots become translucent.

4. Once the shallots are ready add the white wine, the lemon and the mussels to the pan, put the lid on, and allow to cook for 5 minutes.

5. Once the mussels begin to open, they will be ready. To finish the dish add the parsley and the cream, mix thoroughly and serve.

Moules Marinières by Vicki Higham (FBC)


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