Moules Marinières

1kg/2.2lbs fresh mussels
115g/4oz unsalted butter
2 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
200ml/7fl oz dry white wine
large handful fresh flat leaf parsley, chopped

All ready to go!

Preparation method

  1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
  2. Heat the unsalted butter in a large saucepan. When hot and foaming add the garlic and shallots, cook until soft and translucent, then add the wine.
  3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking.
  4. Add the parsley and serve immediately with plenty of fresh crusty bread.
All cooked and ready to eat.

. Peta Dunia

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