Moules à la Marinière
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serves:
4
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yield:
4 servings
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ready in:
50 mins
(35 mins
Prep
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15 mins
Cook)
This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.
Recipe provided by:
Allrecipes
ingredients
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2.25kg (5 1/4 lb) mussels, cleaned and debearded
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1 onion, chopped
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two handfuls chopped fresh parsley
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1 bay leaf
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1 sprig thyme
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450ml (16 fl oz) white wine
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90g (3 oz) butter, divided
preparation method
- Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.
- Combine onion, 1 handful parsley, bay leaf, thyme, wine and 2/3 of the butter in large pot. Bring to the boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.
- Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.