Mussels in Coriander Marinade

Mussels in Coriander Marinade
  • 36 hors-d'oeuvres
  • 0:15 Preparation
  • 0:04 Cooking
  • 0:49 Total Time


Add all
  • 3 Tbsp.
    (45 mL)

    olive oil

  • 3 Tbsp.
    (45 mL)

    chopped fresh coriander

  • 1 Tbsp.
    (15 mL)

    lime juice

  • 1/4 tsp.
    (1 mL)

    Tabasco sauce

  • salt and fresh ground pepper to taste

  • 1 1/2 lb
    (680 g)


  • 1/2 cup
    (125 mL)

    white wine

  • 2 Tbsp.
    (30 mL)

    minced red pepper


In a small bowl, mix oil, coriander, lime juice, Tabasco sauce, salt and pepper together. Set aside.

Under cold running water, scrub and beard mussels. Discard any that don't snap shut when tapped.

In a large pot, put mussels and white wine. Cook covered over medium heat for about 4 minutes or until mussels open. Discard any that are still closed.

Shuck mussels, reserving half shells on which to serve them later.

Put mussels in a shallow dish and pour reserved marinade over them. Refrigerate covered for 30 minutes.

Just before serving, arrange reserved shells on a serving platter. Place a mussel on each half shell and garnish with red pepper.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
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