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Moules A La Mariniere

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Ingredients
Mussels - 4 pints, cleaned and drained
Dry White Wine - 1 glass
Garlic - 1 clove, crushed
Onion - 1 finely chopped
Butter - 2 ounces(50gram)
Double Cream - 3 tablespoon
Parsley - 1 tablespoon, finely chopped
Salt to taste
Pepper freshly ground
Directions

GETTING READY
1) Into a wide frying pan, melt half the butter and over a low flame sauté the garlic and onion till soft
2) Pour the white wine and let it come to a boil
3) Tip in mussels
4) Cover with a lid and leave to simmer on high heat for 4-5 minutes
5) Remove the lid and using a draining spoon lift out each mussel as they open up
6) Place the onto a plate
7) Any mussel that hasn't opened up needs to be discarded
8) Line a sieve with fine muslin cloth
9) Strain the liquid in which the mussels were cooked
10) Return the strained liquid back into the pan and simmer to reduce to half
11) Add cream and rest of butter
12) Once the cream was heated through, season with salt and pepper
13) Pour over the mussels half open and sprinkle with some chopped parsley

SERVING
14) Serve the mussels warm

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Simmering
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
6

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