Moules a la Mariniere
|Butter||2 Ounce, softened (50 Gram)|
|Shallots||6 , finely chopped|
|Bouquet garni||1 (Parsley, Thyme, Bay Leaf)|
|Dry white wine||3⁄4 Pint (450 Milliliter)|
|Mussels||6 Pint, scrubbed clean (3.5 Liters)|
|Plain flour||1 Ounce (25 Gram)|
|Chopped parsley||1 Tablespoon (To Garnish)|
Melt half the butter in a pan, add the shallots and fry gently until golden.
Add the bouquet garni, wine, and salt and pepper to taste.
Bring to the boil, add the mussels, cover and simmer for about 5 minutes until the shells open; discard any that do not.
Remove the mussels from the pan with a draining spoon and pile into a warmed serving dish.
Bring the sauce to the boil and boil until reduced by half.
Remove the bouquet garni.
Blend the remaining butter with the flour, divide into small pieces and gradually add to the stock, stirring until dissolved.
Bring to the boil, stirring, then simmer for 2 minutes.
Pour over the mussels and sprinkle with parsley.