Mussels Mariniere

Course : French
Source:
Serves: 4
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Ingredients:

2 quarts mussels
1/4 teaspoon pepper
2 tablespoons chopped parsley
1 dash thyme
1 tablespoon finely chopped shallots (or scallions without tops)
1 cup dry white wine
1 tablespoon Beurre Manie -- * see note
 

Preparation / Directions:

* Note: The recipe for "Beurre Manie" is included in this database. Wash and scrub mussels. Place mussels in large saucepan. Add pepper (no salt), 1 tablespoon parsley, thyme, shallots (or scallions), and wine. Bring to boil and continue simmering for 8 to 10 minutes, or until the mussel shells open. Discard top shell and keep mussels warm in heated serving dish. Bring cooking liquid to boil in pan and continue boiling for 5 minutes. Add Beurre Manie. Correct seasoning. Add remaining parsley. Cook for 3 minutes, or until sauce thickens. Pour over mussels. Serve hot. Comments: Shallots stand somewhere between garlic and onions, with a distinctive though subtle flavor of their own. They are small, russet brown, and divided inside into bulblets like garlic. Though somewhat difficult to obtain, the results justify the trouble. A substitute is the white part of the scallion. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin


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