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v1 Public Imported from Wikibooks revision 4630365

Mussels in Onion and Butter Sauce (Moules Mariniere)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Seafood | Mussel

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4630365

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #french #halal #main course #pan fried #pescatarian #recipes using bay leaf #recipes using butter #recipes using garlic #recipes using mussel #recipes without cooking time #recipes without servings
Dinner Sauce Fried

Ingredients

Scale
  • 6 shallots, chopped
  • 1 clove of garlic
  • ¼ cup butter
  • ¼ cup dry sherry
  • ½ a bay leaf
  • 3 quarts scrubbed, bearded mussels
  • ¼ cup chopped parsley
  • Salt
  • Pepper

Directions

  1. Sauté the shallots with the garlic clove in ¼ cup butter until golden.
  2. Place wine and bay leaf in a large skillet.
  3. Add the sautéed shallots and mussels, salt, and plenty of pepper.
  4. Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
  5. Discard any mussels that did not open.
  6. Pour mussels into heated bowls.
  7. Sprinkle with parsley and serve.

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