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Easy Moules Marinière

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Ingredients
  Mussels 3 1⁄2 Pint
  Shallot 1 , chopped finely
  Parsley stalks 6
  Bay leaf 1⁄3
  Thyme sprig 1
  Pepper 1 Pinch
  Dry white wine 1⁄4 Pint (1/2 water and 1/2 dry cider can be used)
  Butter 1 Ounce
  Chopped parsley 1 Tablespoon
Directions

Open the mussels by the French method.
Strain the liquid through muslin, to remove any traces of sand, then return the liquid to the pan with the butter and boil rapidly until reduced by half.
Meanwhile, remove the beards from the mussels, and return the mussels to their half-shell, discard empty shells.
Arrange in soup plates, pour the reduced liquor over the mussels and sprinkle with chopped parsley.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Method: 
Boiled
Drink: 
Wine

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