Moules Mariniere
Serves 6
- 6 tbsp (90 g) butter
- 1 small onion, finely chopped
- 1 garlic clove, crushed
- 6 lb (3 kg) mussels, cleaned
- 1 3/4 cups (450 ml) dry white wine
- 6 parsley sprigs
- 3 thyme sprigs
- 1 bay leaf
- salt and black pepper
- 1 tbsp all-purpose flour
- 3 tbsp chopped parsley to garnish
STEPS :
- Melt 4 tbsp (60 g) of the butter in a large saucepan, add the onion and garlic,
and cook gently, stirring occasionally, for a few minutes until soft but not browned.
- Add the mussels, wine, parsley, thyme, bay leaf, and salt and pepper to taste. Cover
the saucepan tightly and bring to a boil.
- Cook, shaking the saucepan frequently, for 5-6 minutes or until the mussels open.
- Throw away any mussels that have not opened: do not try to force them open. Transfer
the remaining mussels to a warmed tureen
- Strain the cooking juices into a small saucepan. Boil until reduced by about one-third.
- Work the remaining butter and the flour together on a plate until a paste is formed.
- Whisk the kneaded butter into the cooking liquid and bring to a boil, stirring constantly.
Taste the sauce for seasoning and pour over the mussels. Garnish with the parsley,
and serve immediately.
Mariniere
Derived from the French word marin, which means "sailor, " the term mariniere may
refer to any type of seafood cooked with white wine and herbs.
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