KC originals: AIXOIS Bistro shares their recipe for moules marinieres

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Moules Marinieres


4 lbs. fresh mussels
Onions, thinly sliced
Fennel, sliced
1 tbsp. butter
1 bay leaf
1 sprig fresh thyme
1/2 c. dry white wine
Handful of parsley, chopped


  • Clean the mussels using cold water.
  • In a large pot, soften the onions and fennel over low heat with butter, bay leaf and thyme.
  • Add white wine and cleaned mussels.
  • Increase the heat to high, cover and cook for 3-4 minutes or until the mussels open. Shake the pot every so often to help the mussels cook evenly.
  • Once cooked, remove and discard the thyme, bay leaf and any mussels that have not opened.
  • Add the chopped parsley.
  • Serve with crusty French loaf bread. Enjoy!

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Listen to the podcast where Nick Vasos talks more in depth with the co-owners of AIXOIS Bistro on the player below. Click here to listen to more of the “Signal Hill” podcast.

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