Moules A La Mariniere
|Mussels||2 Pint (10 Cups, 1 1/4 Liter)|
|Butter||2 Ounce (4 Tablespoon, 50 Gram)|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), chopped|
|Fresh parsley||1⁄4 Cup (4 tbs), chopped (A Handful Of)|
|Freshly ground black pepper||To Taste|
|Dry white wine||250 Milliliter (1 Glass)|
Scrub the mussels thoroughly under cold running water, scraping away the beards. Discard any mussels that are open or broken.
Put the butter in a large bowl and cook for 1 minute. Add the onion, garlic, parsley, pepper and wine. Cover and cook for 2 minutes.
Add the mussels, cover and cook for about 3 minutes until shells are open, giving the dish a good stir halfway through. Discard any mussels that remain closed.
Serve in deep soup plates with French bread to mop up the juices and provide a dish for the discarded shells.