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Mussels Mariniere

fast.cook's picture
<p><a href="https://www.flickr.com/photos/bhamsandwich/3075951784">https://www.flickr.com/photos/bhamsandwich/3075951784</a></p>
Ingredients
  Mussels/Null 4 Pound, scrubbed (Null)
  Butter/Margarine 3 Tablespoon (Null)
  Garlic/Null 1 Clove (5 gm), minced / pressed (Null)
  Dry white wine/Null 1 Cup (16 tbs) (Null)
  Lightly packed minced parsley/Null 1⁄2 Cup (8 tbs) (Null)
  Pepper/Null 1⁄8 Teaspoon (Null)
Directions

Discard any mussels that do not close when tapped.
Tear beard clump of fibers along side of shell off each mussel with a quick tug.
Set mussels aside.
Melt butter in a 4- to 6-quart pan over medium heat.
Add  garlic and cook, stirring occasionally, until soft about 2 minutes.
Add wine, parsley, and pepper; bring to a boil over high heat.
Add mussels; reduce heat, cover, and simmer until mussels open about 5 minutes.
Discard any unopened shells.
With a slotted spoon, transfer mussels to individual serving bowls; evenly pour cooking liquid over each portion.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Boiled
Interest: 
Quick

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