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Moules Mariniere

Western.Chefs's picture
Ingredients
  Mussels 5 Quart
  Dry white wine 3⁄4 Cup (12 tbs)
  Chopped shallots/Green onions 1 Teaspoon
  Chopped onion 1 Teaspoon
  Chopped parsley 1 Teaspoon
  Freshly ground black pepper To Taste
  Heavy cream 3 Teaspoon
  Butter 2 1⁄2 Tablespoon, blended with 2 teaspoons flour
Directions

GETTING READY
1.Clean mussels by scrubing.
2.Take a kettle containing wine and chopped vegetables, put mussels in it.
3.Put freshly ground pepper as per taste.

MAKING
4.Cook the ingredients in the kettle on high flame after putting the lid on for 5 minutes until the shells open.
5.Once done, strain and keep the liquid aside.
6.Transfer mussels in a heated serving dish.
7.Put the kept aside liquid in the saucepan and cook on low flame until it gets reduced to one third.
8.Put cream in the pan.
9.Put the blended mixture of butter and flour in the pan and cook until the sauce thickens.

SERVING
10.Serve mussels topped with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Ingredient: 
Seafood
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
20

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