Mussels in White Wine

By John, 8 March, 2018
Description

"Moules Marinieres"This old traditional Moules Marinieres recipe from the coast of France is quick and easy, nutritious and delicious - what's not to like? 

It's easy to find the mussels imported from Prince Edward Island, Canada, and they are often pretty clean. Local mussels are good, but they may be bigger, so adjust the cooking time accordingly. 

There are many ways to get creative with this dish, starting with the base wine and herbs, of course, but many chefs also add cream or chilies or sliced sausage... the creative opportunities are endless.  

Yield
2 Servings
Preparation time
5 minutes
Cooking time
10 minutes
Total time
15 minutes
Ingredients
1 T Celery rib
1 clv Garlic (crushed)
1⁄4 Onion
1 Fresh Parsley
2 lb Butter (Unsalted)
2 c Mussels (or dry vermouth)
1 T Dry White Wine
Instructions
  1. In a heavy pan with a cover, melt the butter. Crush the garlic and chop the onion and celery finely and sweat them in the butter.
  2. Rinse the mussels in cold water. Pull out any "beards" and discard any that remain open or that have broken shells.
  3. Add the mussels to the butter and onions, then add the dry white wine, turn up the heat to high, and cover.
  4. Cook five minutes, then add the chopped herbs and recover for another few minutes. The mussels are done when all are open.
  5. Divide the mussels into one shallow bowl for each diner. If you plan to stir in some cream, do that now. Then ladle the cooking broth evenly into each bowl. Serve hot with crusty bread and white wine.
Notes

Serve with crusty bread and more wine.

Source

traditional