Mussels cooked with white wine and herbs

Mussels cooked with white wine and herbs

Moules marinières

By
From
Taste le Tour
Serves
2

From the Atlantic-Poitou region by Philippe Mouchel

A survey done a few years ago showed that the average French person’s favourite dish was moules marinières. The French consider it an affordable festive dish to be enjoyed on the terrace of a seaside restaurant during the long days of summer

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 shallots, finely sliced
1 1/2kg mussels, thoroughly scrubbed and beards removed
100ml dry white wine
a few sprigs parsley, plus 2 tablespoons chopped parsley
1 bay leaf
2 sprigs thyme
freshly ground black pepper
50g butter, cut into small pieces

Method

  1. Heat the olive oil in a large saucepan over a gentle heat. Add the shallots and cook, stirring continuously, for a few minutes. Add the mussels, white wine, parsley sprigs, bay leaf and thyme, and season with pepper. Cover with a lid and steam the mussels until they have all opened. It takes about 5 minutes. Shake the pan a couple of times during the cooking.
  2. Lift the mussels out of the pan and place in a large serving bowl. Bring the mussel juices to the boil and boil for 2 minutes. Add the butter and stir until melted. Stir in the chopped parsley, pour the liquid over the mussels and serve at once.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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