Mussels mariniere (moules mariniere)

6 servings

Ingredients

Quantity Ingredient
2.00 tablespoon softened butter
2.00 tablespoon diced shallots
3.00 pounds mussels; cleaned
2.00 cup white wine
2.00 tablespoon chopped parsley; more for garnish
1.00 teaspoon chopped thyme
2.00 bay leaves
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon flour

Directions

Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes.

Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley. This recipe yields 6 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

09-25-1996

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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