Moules marinieres (mussels in white wine)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | kilograms | Or 4 litres of mussels. |
| 2 | tablespoons | Groundnut oil. |
| 2 | Shallots | |
| 2 | cups | Dry white wine. |
| Parsley | ||
| Pepper | ||
Directions
1 Brush and wash the mussels several times under running water. Do not leave them soaking in water. Remove the thread (byssus), which is sometimes caught in the mussel.
2 Fry the shallots until transparent in a pan with a little oil. Add the wine and season with pepper. Pour in the mussels and stir them with a skimming ladle to bring the ones at the bottom to the top. When they have all opened, remove them with the skimming ladle. Do not serve unopened mussels.
3 Wash and chop the parsley. Sprinkle it over the mussels just before serving.
4 Strain the cooking juices to remove the sand which drops from the mussels as they open. Return the juices to the pan with 1 tablespoon of oil, the wine and the chopped parsley. Season with pepper. Return the mussels to the pan and cook for 2 or 3 minutes.
Serve hot.
Campanile tip:
You can add 2 crushed garlic cloves to the cooking juices, if liked.
You can also add a spoonful of cream to the juices at the end of the cooking time.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.