Moules Marinere
Over a year ago
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Ingredients
- 1 KG Moules
- Bag of Shallots
- 1 Bottle of White Wine
- 1 baguette
- 1 pack of butter. softened
- Parsley
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Method
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1
Peel skin & Finely chop Shallots using a Food Chopper for ease. Melt 2 oz of butter in a large pan. Add Shallots and stir until soft. Wash moules in cold water and then add to the pan. Add the bottle of White wine and stir to mix in the ingredients. Cook until moule shells open up (approx 20 minutes) Chop some parsely with kitchen shears. Serve in large soup bowls and garnish with chopped parsely.
Fresh french bread and butter is delicious for dunking in the sauce.
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