Moules Marinière
Mussels steamed open in white wine, shallots and parsley.
Ingredients
- 2 kg Mussels
- 4 Shallots
- 1½ cups White wine
- 4 tbsp Butter
- 2 stalks Celery
- 1 cup Parsley
- 3 cloves Garlic
- ¼ cup Cream
- 1 tsp Black pepper
Method
- Clean the mussels — Scrub the shells and pull off the beards; discard any that stay open when tapped.
- Sweat the base — Cook the shallots, celery and garlic in butter until soft but not coloured.
- Add wine — Pour in the wine and bring to a hard boil.
- Steam — Tip in the mussels, cover tightly and cook 4 minutes, shaking the pot once, until they open.
- Finish — Discard any that stayed shut, stir cream and parsley through the liquor.
- Moules is ready — Serve in deep bowls with the broth and a pile of fries.