Mussels Sailor Style (Moules Mariniere)
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 2 lbs fresh mussels
- 2 1⁄2 ounces butter
- 4 shallots (or small onions)
- 2 garlic cloves, crushed
- 12 ounces dry white wine
- 1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
- salt & freshly ground black pepper
- 2 tablespoons chopped parsley
directions
- Place mussels in bowl and cover with cold water.
- Discard any that are open or cracked.
- Scrub under cold running water and remove beards.
- Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
- Add wine and bouquet garni.
- Bring to a boil for 2 minutes.
- Add a pinch of salt and black pepper to taste.
- Add mussels and cover pot.
- Cook over high heat until mussels open.
- Remove mussels from pot with a slotted spoon, set aside (keep warm).
- Discard any mussels that did not open.
- Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
- Sprinkle with parsley and stir.
- Place mussels into a warmed serving dish and pour liquid over top.
- Serve.
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Reviews
-
Super fast, super tasty, super easy, no need to be afraid of trying mussels with this recipe. I love the addition of garlic, which I usually don't use in mussels, but will from now on. The butter makes a nice rich addition to the sauce. You can easily use more than the two pounds of mussels but the same amount of other ingredients as you will have a wonderful quantity of sauce, even after reducing. This is one of those simple, authentic recipes that really tastes like France for a minimum of time and trouble. Be sure you have plenty of cold, dry white wine to serve with your mussels and crusty bread to dip in the sauce.
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What a GREAT recipe! Everyone LOVED it. And it's very easy, (ok, cleaning the mussels isn't a lot of fun, but it's not hard). I used 16 oz. of wine and added a sprig of tarragon and 3 blades of chives to the bouquet garni. I didn't use a bay leaf because I didn't have one, but I can't imagine a better broth. We ate this in individual bowls and like Lisa C. sopped up the wonderful broth with crusty bread. I swear I think the broth is better than the mussels! THANK YOU, Lisa C. for a wonderful recipe! Sure do understand why your friends clamor to come to your annual mussel party!
RECIPE SUBMITTED BY
Lambkyns
Canada