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Economical Moules Mariniere

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  Mussels 3 Pound
  Margarine 3 Tablespoon (Fleischmann's)
  Flour 3 Tablespoon
  Chopped fresh parsley 1⁄4 Cup (4 tbs)
  Chopped green onions 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), chopped
  White wine 1⁄4 Cup (4 tbs) (Or More, According To Taste)
  Water 1 Cup (16 tbs)
  Seafood spice 1⁄2 Tablespoon
  Salt To Taste
  Pepper To Taste

Make roux with Fleischmann's Margarine and flour.
Add wine and water.
Do not use milk for this dish it will curdle.
Add seafood spice, chopped parsley, garlic and onion.
Cook to desired creamy consistency.
Season to taste.
The traditional French way is a thin broth.
This broth is heartier and thicker.
Prepare mussels by thoroughly washing two or three times in running water and scrubbing with a brush.
Take off the 'beard' at the side by detaching with a 'tearing' movement.
Be sure all sand is removed.
Place mussels in pan with hot sauce and steam 20 mins. for this amount.
Pan should be large and have a top.
Place lid on pan when steaming.
Mussels are cooked when they open.
Swish them around a couple of times during the steaming process.
Place on serving plate and spoon sauce over mussels.

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