Moules Mariniere Seasoned With Bouquet Garni
|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|
|Dry white wine||16 Fluid Ounce (500 Milliliter)|
|Black pepper||To Taste|
|Parsley||2 Tablespoon, freshly chopped|
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.
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.