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Moules Marinières Extravaganza

Moules Marinières Extravaganza

Moules marinières Extravaganza
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Moules Marinières Extravaganza

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  • Author: Brian Lambæk Hansen
  • Total Time: 35 minutes
  • Yield: 4 1x


  • 2 pounds (1 kg) of fresh mussels
  • 2/3 cup (150ml) of champagne
  • 1/2 cup (100ml) of cream
  • 1 carrot
  • 1 parsnip, parsley root el. similar.
  • 1 small onion
  • 1 clove of garlic
  • 1 bunch of parsley
  • 1 bunch of dill
  • a splash of olive oil
  • Salt


  1. Clean / Scrub the mussels thoroughly (we do not want to get sand in our clam sauce) and discard the broken and dead mussels
  2. Chop onion and garlic and slice carrots and parsnips into small cubes of 3 × 3 mm
  3. Sauté onion and garlic in the oil and add carrot and parsnip when the onions are clear
  4. Add the champagne and turn up the heat
  5. When the champagne is boiling, add clams and put the lid on
  6. Shake the pan a few times and add the cream after a few minutes
  7. Cook for app. 5 minutes – When the mussels are open and the meat has texture like a red steak, they are ready (if some mussels have not opened, discard them)
  8. Add dill and parsley at the last minute
  9. If needed, remove mussels with a slotted spoon and reduce the sauce a bit.
  10. Serve immediately with a lump of good bread
  • Prep Time: 20 mins
  • Cook Time: 15 mins
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