Moules mariniéres

Ideas
6 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (9)

2.00 kg fresh mussels — purged in fresh water
25.00 g butter
15.00 ml oil
1.00 onion — finely chopped
300.00 ml wine — dry white
45.00 ml fresh parsley — chopped
garnish — garnish
1.00 lemon — cut into wedges
ACCOMPANIMENT
bread — French
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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



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