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Moules A La Mariniere

Microwaverina's picture
Ingredients
  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)
Directions

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.

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