Moules Marinieres
- Ready In:
- 22mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 lbs prince edward island mussels
- 2 cups dry white wine
- 4 -6 shallots, peeled and finely diced
- 1 bunch fresh parsley, finely chopped
- 1 cup unsalted butter, cut into chunks
- ground black pepper, to taste
- salt, to taste
directions
- Wash mussels several times.
- Place in a large pot with wine, shallots, 3/4 of the parsley, butter, pepper and salt (if using).
- Cook on high, preferably covered, about 4-6 minutes or until mussels have opened, stirring occasionally with a slotted spoon. Discard any mussels that didn't open during cooking.
- Arrange mussels in serving bowls and taste the broth for seasoning.
- Stir in the remaining parsley and spoon sauce over the mussels. The mussels may release sand during cooking, so avoid spooning sauce from the very bottom of the pot.
- The recipe in the magazine suggested serving with grilled croutons and Saffron aioli, but did not give the recipes to make them.
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RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
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