Moules Marinière with Fries and Jongieux Jacquère White Wine from Domaine Chevallier Bernard
“Do you know Moules Marinière with Savoie white wine? Add a fruity twist to your mussels! Discover our Jongieux Jacquère white wine, a favorite of the 2021 Hachette Guide.”
Ingrédients
- Potatoes
- 1 tablespoon flour
- 25g butter
- 1 bunch of parsley
- 1 or 2 shallots, depending on your preference
- 10cl Jacquère white wine per liter of mussels
- 1.5 liters of mussels per person
Étapes
- Chop the shallots and parsley.
- Cut the potatoes into fries.
- Cook them in a deep fryer at 150°C for 9 minutes.
- Clean the mussels and soak them, changing the water at least twice.
- Cook the shallots in a casserole dish with butter and brown them.
- Add the white wine.
- Once it starts bubbling, add the mussels and cover the pot. Stir regularly.
- When the mussels open, add the flour to the juice and mix well. Add the parsley.
- Cook the fries a second time at 190°C for 3 minutes.
- Serve! Enjoy with a glass of Jongieux Jacquère white wine from Domaine Chevallier Bernard in Jongieux.