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Moules Mariniere

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<p><a href="http://www.flickr.com/photos/cookingetc/6792487200/">Image Credit</a></p>
Ingredients
  Fresh mussels 8 Pound
  Unsalted butter 4 Tablespoon (1/2 Stick)
  Onion 1 Large, cut into 1/4-inch dice
  Shallots 4 , finely chopped
  Flat leaf parsley 15 Tablespoon, chopped
  Fresh thyme sprigs 3 Large
  Salt To Taste
  Black pepper To Taste, coarsely ground
  Dry white wine 3 Cup (48 tbs)
  Water 1 Cup (16 tbs)
  Ripe plum tomatoes 6 , seeded and cut into 1/4-inch dice
Directions

GETTING READY
1) Scrub the mussels well and rinse thoroughly in cold water. Trim off the beards just before cooking.

MAKING
2) In a large heavy pot, saute the onion and shallots in the butter over medium heat for 6 to 8 minutes, until softened.
3) Stir in 3/4 cup parsley, thyme, salt, pepper, wine, and water. Bring the mixture to a boil, then simmer on a low heat for 2 minutes.
4) Stir in the mussels and tomatoes, then cook covered over a medium-high heat for about 15 minutes until the mussels open. Discard any unopened mussels.
5) In shallow bowls, spoon the mussels and spoon over the broth and chopped vegetables.

SERVING
6) Garnish with rest of the chopped parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Seafood
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
6

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