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Mussels Mariniere

Chef.at.Home's picture
Ingredients
  Live mussels 4 Dozen (Fresh)
  Onion 1 Small, finely minced
  Parsley sprigs 2 , finely minced
  Stalk celery 1 , finely minced
  Thyme 1⁄8 Teaspoon
  Wine vinegar 1 Tablespoon
  Dry white wine 3⁄4 Cup (12 tbs)
  Salt 1 Teaspoon
  Butter/Margarine / oil 2 Tablespoon
Directions

1. Scrub the mussels thoroughly with a stiff brush, rinse in several waters and place while wet in a large kettle containing the onion, parsley, celery, thyme, vinegar, wine and salt. Cover the pan tightly, put it on high heat and after 2 minutes shake the pan. Do this 2 or 3 times, or until the shells open, then cook 2 or 3 minutes longer.
2. Remove the top shells of the mussels and discard them.
3. Arrange 12 of the filled shells in each of 4 warmed soup plates. Strain the liquid left in the pan, adding the melted butter or margarine or heated oil. Mix it and pour this sauce over the hot mussels. If served as a fish course, decrease the number of mussels in each dish to 6; this number makes 8 fish servings.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Melted
Drink: 
Wine
Interest: 
Everyday

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