Moules Mariniere
Over a year ago
2,745 views
Ingredients
- 3 to 4 Litres Mussles (Moules)
- 2 Fresh Lemon
- 2 Onion
- 100g Butter
- 500ml Dry White Wine
- 1 Bunch of Parsley
- 1 Clove Garlic
- to Season Salt and Black Pepper
- ½ frites
- ¼ blah again
Accompaniment
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Nederburg Cabernet Sauvignon Rose
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Description
Very Tasty - One of my Dad's Favourites
Method
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1
1. In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning.
2. Add the chopped parsley into the pot.
3. Pour in the white wine and bring the pot to a boil, then remove from the heat and let cool.
4. Wash the mussels thoroughly in running water, without soaking them, and drain them.
5. Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce.
6. Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top.
7. When the mussels are all open, remove from the heat and serve.
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Dan - what a shame - poor you!
Witchy - Glad you liked it - I will try it with cream too. Heading down to the West country this weekend so will pick up some fresh ones from the fishmongers and cook saturday night.
This looks great: my regret is that I really like mussells but am allergic to them.
Tried this a few nights ago, only thing I added was some cream to take the edge off the vino!! Absolutely gorgeous.