Tuesday, January 13, 2009

Moules Marinieres

5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
Herbs: 1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf

Mussels a la Mariniere Recipe

Step 1: Rinse the mussels under water for 10 minutes.

Step 2: Pour the wine with the onion, parsley and herbs in a kettle. Boil for 3 minutes.

Step 3: Add the mussels. Cover. Boil again over hight heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom.

Step 4: When the shells are open, stop the fire and sprinkle with chopped parsley. Discard any mussels that haven't opended.

Serving: In soup plates. With bread and butter.

Wine suggestion: Dry white wine such as Muscadet, young Riesling, white Bordeaux

1 comment:

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