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Moules Mariniere

Elitists.Kitchen's picture
Ingredients
  Mussels 15
  Onion 1 , finely chopped
  Butter 1 Ounce (25 Gram)
  Dry white wine 1⁄4 Pint (150 Milliliter)
  Oil 1 Tablespoon
  Finely chopped parsley 1 Tablespoon
  Freshly ground black pepper To Taste
  Cream fresh 1⁄4 Pint (150 Milliliter)
Directions

GETTING READY
1) Make sure that mussels shells are closed tightly or close when lightly tapped.
2) Throw away any that don't close or are broken.
3) In a bowl containing lightly salted water, steep them with a little oatmeal added for a few hours to remove the sand and grit.
4) Use brush and scrub the mussels and remove the 'beard'.

MAKING
5) Heat a pan and melt butter and oil. Sauté onion for a few minutes until soft, add the remaining ingredients. Let it simmer for a few minutes before putting in the dried mussels.
6) Cover the pan with the lid and cook over a high heat for a few minutes until shells open, jostle the saucepan occasionally.
7) Take away from the heat and remove the top shell of the mussels. Line in a heated dish, keep warm.
8) Put back pan to the stove and reduce the liquor by half. Then add about 1/4 pt fresh cream and cook for a few minutes. This forms the sauce for 4 to 6 servings.

SERVING
9) Pour sauce over the mussels and serve with a sprinkling of chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
30 Minutes
Cook Time: 
30 Minutes
Ready In: 
60 Minutes
Servings: 
4

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