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.

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