Moules A La Marninere

Discussion in 'Recipes' started by ckoetke, Feb 17, 2010.

  1. ckoetke


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    Professional Chef
    4 lbs. mussels, cleaned and de-bearded
    2 small shallots, minced
    1 c. dry white wine (maybe a touch more)
    2 T. chopped parsley
    2 oz. unsalted butter
    salt and pepper to taste



    Many chefs make this classic recipe without ever really following a recipe. They just simply clean the mussels, place them in a pan with white wine, shallots, butter and parsley: cover the pan, simmer until the shells open and voila--that's it.

    1. Place mussels, shallots, white wine, 1 T. parsley, and butter in a deep saucepan or small stockpot.
    2. Put the pan on high heat and bring to a boil. Immediately reduce heat, cover and simmer until the mussels just open (4-5 minutes).
    3. Remove mussels from the pan and place in deep serving containers.
    4. Taste cooking liquid for seasoning. If it is acidic, add a bit more butter.
    5. Pour the liquid over the mussels and sprinkle with remaining parsley.
    6. Serve immediately with lots of French bread.