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Moules A La Mariniere

French.Palate's picture
Ingredients
  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)
  Salt To Taste
  Pepper To Taste
Directions

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.
Keep hot.
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.

Recipe Summary

Cuisine: 
French
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Seafood

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