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Monies Mariniere (Steamed Mussels)

chef.pierre's picture
Ingredients
  Mussels 48
  Dry white wine 1 1⁄2 Cup (24 tbs)
  Finely chopped shallots/2 tablespoons finely chopped onion 4
  Pepper 1⁄4 Teaspoon
  Powdered thyme 1⁄4 Teaspoon
  Chopped parsley 3 Tablespoon
  Butter/Margarine 3 Tablespoon
  Flour 1 Tablespoon
Directions

Brush and scrape mussel shells thoroughly, and wash in several waters.
Place in deep kettle; add wine, shallots, pepper and thyme.
Cover, bring to boil and simmer 6—8 minutes until shells open.
Remove mussels in shells to large deep casserole or serving platter, and cover with hot, damp towel to keep warm.
Carefully strain broth through cheesecloth into another saucepan to remove sand.
Bring to boil, and reduce to 1/2 the quantity.
Add parsley.
Blend butter or margarine and flour, and add to broth, stirring constantly until thickened.
Taste for seasoning, and pour sauce over mussels.
Serve immediately in soup dishes, and use cocktail forks to eat mussels directly from shells.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Interest: 
Party

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