members recipes
Moule Mariniere
Added by hoppershaun | Mon 16 Feb 2009 @ 11:10
Ingredients
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
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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tried this recipe or a similar one? share your tips...
So simple & tasty, suggest serve with thin cut french fries
@Cat...are you serious??!! Hurting mussels...dear god
Just eat the goddamn marinere, ok?
mussels don't feel pain... pulling beards might traumatise them in a reflective sense, but they don't feel pain.
i did my thesis on this subject!lol
Cat, you are just about to boil the little critters alive, wouldn't worry too much about the beards ;)
I have always read that when cleaning the mussels you should pull the beards out. However, I was concerned that this might hurt the mussels, so I did some research and found something saying it DOES hurt the mussels and they become traumatised, and that it is better to snip off the beard with a sharp pair of scissors. Jamie if this is true, please could you educate people on this. I hate to think that mussels are being hurt when there is such an easy and pain free alternative.
This is great. Imake this with tomate too. It's delicious...