Moules Mariniere Recipe
Ingredients
| 12-15 mussels per person | ||
| 1 onion, finely chopped, 1 oz (25 g) butter, 1 tbsp oil | ||
| Dry white wine | 1/4 Pint | |
| 1 tbsp finely chopped parsley, bay leaf, thyme | ||
| black pepper | 1 | |
| Cream fresh | 1/4 Pint | |
Directions
GETTING READY
1) Make sure that mussels shells are closed tightly or close when lightly tapped.
2) Throw away any that don't close or are broken.
3) In a bowl containing lightly salted water, steep them with a little oatmeal added for a few hours to remove the sand and grit.
4) Use brush and scrub the mussels and remove the 'beard'.
MAKING
5) Heat a pan and melt butter and oil. Sauté onion for a few minutes until soft, add the remaining ingredients. Let it simmer for a few minutes before putting in the dried mussels.
6) Cover the pan with the lid and cook over a high heat for a few minutes until shells open, jostle the saucepan occasionally.
7) Take away from the heat and remove the top shell of the mussels. Line in a heated dish, keep warm.
8) Put back pan to the stove and reduce the liquor by half. Then add about 1/4 pt fresh cream and cook for a few minutes. This forms the sauce for 4 to 6 servings.
SERVING
9) Pour sauce over the mussels and serve with a sprinkling of chopped parsley.
1) Make sure that mussels shells are closed tightly or close when lightly tapped.
2) Throw away any that don't close or are broken.
3) In a bowl containing lightly salted water, steep them with a little oatmeal added for a few hours to remove the sand and grit.
4) Use brush and scrub the mussels and remove the 'beard'.
MAKING
5) Heat a pan and melt butter and oil. Sauté onion for a few minutes until soft, add the remaining ingredients. Let it simmer for a few minutes before putting in the dried mussels.
6) Cover the pan with the lid and cook over a high heat for a few minutes until shells open, jostle the saucepan occasionally.
7) Take away from the heat and remove the top shell of the mussels. Line in a heated dish, keep warm.
8) Put back pan to the stove and reduce the liquor by half. Then add about 1/4 pt fresh cream and cook for a few minutes. This forms the sauce for 4 to 6 servings.
SERVING
9) Pour sauce over the mussels and serve with a sprinkling of chopped parsley.
Chef
