Moules mariniéres

Recipe from: 3/1/1997 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 2
    kg
    fresh mussels, purged in fresh water
  • 25
    g
    butter
  • 15
    ml
    oil
  • 1
    onion, finely chopped
  • 300
    ml
    dry white wine
  • 45
    ml
    chopped fresh parsley
  • GARNISH
  • 1
    lemon, cut into wedges
  • ACCOMPANIMENT
  • French bread
 

Method

 
1. Scrub the mussels well under cold running water until the shells are thoroughly cleaned. Then pull off the black beards and discard. 2. Heat the butter and oil in a large saucepan. Add the onion and cook for 2-3 minutes until tender. 3. Pour in the wine and bring to the boil. Add the mussels, cover and cook for 2-3 minutes until the shells have opened. Discard any mussels that have remained closed. 4. Add the chopped parsley and pour into a warmed serving bowl. Garnish with lemon wedges and serve with plenty of French bread. Serves 6
 

Read more on: fish/seafood
 

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