Mussels A La Mariniere Recipe
Mussels A La Mariniere! Trust me, this yummy mussel soup has an intoxicating and addictive taste. It is of no wonder that I have my guests calling me up for the recipe for the Mussels A La Mariniere every time I serve it for my parties! Why don’t you go ahead and try it for yourself!
Ingredients
| Dry white wine | 1 Cup (16 tbs) | |
| 3 shallots, coarsely chopped | ||
| Parsley sprigs | 4 Small | |
| Bay leaf | 1/2 | |
| Thyme | 1/2 Teaspoon | |
| Ground black pepper | To Taste | |
| Butter | 3 Tablespoon | |
| 3 pounds mussels, scrubbed and debearded | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
Combine the wine, shallots, parsley sprigs, bay leaf, thyme, black pepper and butter in a kettle.
Bring to a boil and simmer about three minutes.
Add the mussels to the kettle, cover and cook quickly over high heat.
Occasionally shake the kettle up and down, holding the lid tightly in place.
This will redistribute the mussels so they will cook evenly.
Cook five to ten minutes, or until the mussels are opened.
Discard any mussels that do not open.
Using a large spoon, dip the mussels into soup plates.
Spoon the cooking liquid over the mussels and sprinkle with the chopped parsley.
Bring to a boil and simmer about three minutes.
Add the mussels to the kettle, cover and cook quickly over high heat.
Occasionally shake the kettle up and down, holding the lid tightly in place.
This will redistribute the mussels so they will cook evenly.
Cook five to ten minutes, or until the mussels are opened.
Discard any mussels that do not open.
Using a large spoon, dip the mussels into soup plates.
Spoon the cooking liquid over the mussels and sprinkle with the chopped parsley.
Chef
