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Moules Marinière

chef.jackson's picture
Ingredients
  Mussels 4 Dozen
  White wine 5⁄8 Cup (10 tbs)
  Water 1 1⁄4 Cup (20 tbs)
  Bouquet garni 1
  Carrot 1 , thinly sliced
  Shallots 2 , chopped
  Garlic 1 Clove (5 gm), crushed
  Black peppercorns 6
  Salt To Taste
  Light cream 3 Tablespoon
  Parsley 1 Tablespoon, chopped
Directions

GETTING READY
1) Scrub and rinse the mussels well, discard mussels that have holes in them, are open, or have marine growth in them.

MAKING
2) Take a wide pan and add mussels, wine, water, peppercorns, shallots, garlic, carrots, and bouquet garni.
3) Bring to boil, shaking the pan gently until the mussels break open.
4) Remove the mussels, drain the liquid and return to the pan.
5) Heat the liquid bring to boil until the liquid reduces by 1/3rd.
6) Garnish with parsley and beat in cream.

SERVING
7) Pour the sauce over the mussels and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Boiled
Drink: 
Wine
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
4

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