Moules a la Mariniere Recipe
Moules a la Mariniere Recipe with Mussels, Garlic, Onion, Butter, Dry White Wine & Parsley.
INGREDIENTS
4 pints (2 litres) Mussels
1 Garlic Clove
1 Onion
2 oz (50g) Butter
1 Glass of Dry White Wine
Chopped Parsley
Salt & Pepper
METHOD
Clean the Mussels very carefully, washing in several changes of water to remove any sand and making sure they are all tightly shut. Put in a large pan with all the ingredients except the Parsley. Bring to the boil and cook for about 5 minutes until the shells open. Throw away any Mussels whose shells remain shut. Serve at once in bowls with the stock and sprinkled with Parsley. Serves 4.
Based on the Moules a la Mariniere recipe in:
Classic Recipes
by Joanna Percival (Albany Books / Debenhams Books 1978).