Mussels Mariniere Recipe
Ingredients
1/4 Cup (60 ml) butter
1/3 Cup (80 ml) French (dry) shallots, finely sliced
4 tsp (20 ml) parsley
2 tsp (10 ml) chervil
1/2 tsp (2 ml) tarragon
1/2 tsp (2 ml) thyme
4 1/2 lbs (2 kg) mussels
3/4 Cup (180 ml) white wine
Ground pepper
2 tbsp (30 ml) kneaded butter (beurre manie)
Juice of 1/2 lemon
Directions
– Clean and wash mussels.
– In a large saucepan, melt butter and cook shallots and herbs over low heat. Add mussels, white wine and ground pepper, then cover and cook over high heat until mussels open.
– With a skimmer, remove mussels and place in plates.
– In a separate saucepan, bring cooking juice to a boil. With a wire whisk, stir in kneaded butter and keep stirring until sauce thickens. Pour sauce over mussels and serve.
– In a large saucepan, melt butter and cook shallots and herbs over low heat. Add mussels, white wine and ground pepper, then cover and cook over high heat until mussels open.
– With a skimmer, remove mussels and place in plates.
– In a separate saucepan, bring cooking juice to a boil. With a wire whisk, stir in kneaded butter and keep stirring until sauce thickens. Pour sauce over mussels and serve.
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