French Moules Marinière
|Mussels||3 Quart, cleaned (3 Liters)|
|Shallots||2 Small, finely chopped|
|Freshly ground black pepper||To Taste|
|Dry white wine||175 Milliliter (3/4 Cup)|
|Beurre manie||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Put the mussels into a large saucepan with the shallots, pepper, wine and bouquet garni.
Cover the pan and bring to a boil, shaking the pan occasionally.
Reduce the heat and simmer for 5 minutes.
Discard any mussels that do not open.
Remove the pan from the heat and strain the liquid into a saucepan.
Put the mussels into a deep serving dish and keep warm.
Put the saucepan on the heat, stir in the beurre manie, a little at a time, and bring the sauce to a boil.
Add the parsley.
Pour the sauce over the mussels and serve.