Mussels Mariniere
Serves: 6
Branson Greenfelder
1 January 1970
Based on User reviews:
53
Spice
54
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
4 tbsps
Unsalted Butter1 cup
Onion (chopped)2 tbsps
Shallot (minced)1 stalk
Celery (finely diced)1 cup
Parsley (chopped)1 cup
White Wine (dry)1
SaltDirections:
1
In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender
2
Add the wine and bring to a boil
3
Season with pepper, add the mussels and raise the heat
4
When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside
5
Cook them for 5 to 7 minutes or until they open
6
Discard unopened mussels and set them in a deep bowl
7
Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly
8
Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels
9
Serve with warm French bread to sop up the juices