Moule Mariniere

Moule Mariniere
 
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This recipe was uploaded
by hoppershaun

 
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Ingredients

Ingredients
Method
 
  • SERVES 2
  • 1kg live mussels, cleaned and de-bearded
  • 50g butter
  • 1 garlic clove, finely chopped
  • 1 shallot, finely chopped
  • 250ml white wine
  • handful of fresh parsley, finely chopped
1. In a large pan, melt half of the butter over a medium heat and then add the chopped shallot and garlic. Cook until the shallots have softened.
2. Add the mussels and the wine. Turn up the heat to high and then cover the pan with a tight fitting lid. Cook for 3-4 minutes, shaking the pan every now and then, until the mussels have opened.
3. Using a slotted spoon, transfer the mussels to serving bowls, discarding any that have not opened. Whisk the remaining butter into the cooking liquid and then stir in the parsley. Pour this over the mussels and serve.

Moule Mariniere

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This recipe was uploaded by hoppershaun

 
 

Method


1. In a large pan, melt half of the butter over a medium heat and then add the chopped shallot and garlic. Cook until the shallots have softened.
2. Add the mussels and the wine. Turn up the heat to high and then cover the pan with a tight fitting lid. Cook for 3-4 minutes, shaking the pan every now and then, until the mussels have opened.
3. Using a slotted spoon, transfer the mussels to serving bowls, discarding any that have not opened. Whisk the remaining butter into the cooking liquid and then stir in the parsley. Pour this over the mussels and serve.
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