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Moules Mariniere Seasoned With Bouquet Garni

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Ingredients
  Mussels 48 (4 Dozen)
  Butter 2 Ounce (50 Gram)
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), crushed
  Celery stalks 1 , finely chopped
  Bouquet garni 1
  Dry white wine 16 Fluid Ounce (500 Milliliter)
  Salt To Taste
  Black pepper To Taste
  Parsley 2 Tablespoon, freshly chopped
Directions

Scrub the mussels and scrape off the beards.
Discard any mussels that are not tightly shut or any that seem too heavy as they may be full of sand.
Leave to soak in cold water for 2 hours, then wash and drain again.
Discard any that float or have broken shells.
Melt the butter in a saucepan.
Add the onion and garlic and fry until the onion is soft but not brown.
Add the celery, bouquet garni, wine and salt and pepper to taste and bring to the boil.
Add the mussels to the pan and cook gently, shaking the pan occasionally, for 5 to 10 minutes or until the mussels open.
Transfer the mussels to a warmed serving dish with a slotted spoon.
Discard the empty shell halves.
Keep hot.
Reserve the cooking liquid.
Strain the cooking liquid and return to the heat.
Bring to the boil and boil for 2 minutes.
Pour over the mussels and sprinkle with the parsley.
Serve hot.

Recipe Summary

Method: 
Boiled

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