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Le Chaudron recipe
Moules marinières (Cookéo)
Mussels in white wine (Cookeo)
⏱ 15 minServes 4Easy220 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2 kg (4.4 lb)bouchot mussels
2shallots
200 ml (¾ cup)dry white wine
2 sprigsflat-leaf parsley
30 g (1 oz)butter
1grind black pepper
- 2 kg (4.4 lb) bouchot mussels
- 2 shallots
- 200 ml (¾ cup) dry white wine
- 2 sprigs flat-leaf parsley
- 30 g (1 oz) butter
- 1 grind black pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Clean the mussels well under cold water, scrape them and discard any that stay open when tapped.
- Run the BROWN mode, melt the butter and sweat the chopped shallots for 2 min until translucent.
- Pour in the dry white wine, add the roughly chopped parsley and a grind of pepper; don't salt the mussels.
- Add the mussels, close the lid and run PRESSURE COOK mode for 3 minutes so they open.
- Carefully release the pressure and open the lid once it has fully dropped.
- Stir gently with a wooden spoon, discard any mussels that stayed closed and serve hot with the cooking juices.
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