Moules Marinière

⇐ Cooking⇐ Recipes from cookery books

Ingredients

mussels - 1kg for two people is enough for me

glass white wine

flavourings, I use some finely chopped shallot, carrot, celery, a little thyme, a bay leaf, a few peppercorns

Method

1. Clean the mussels. Rinse in a sink full of cold water. Remove the beard if they have them. Throw away any with broken shells or don't close. Also discard any that seem unnaturally light or heavy.
2. In a large pot, combine the wine and flavourings. Bring to the boil and simmer for two minutes. Add the mussels, cover and cook over high heat, stirring occasionally for 5-7 minutes until the mussels open.
3. Serve the mussels with the remaining broth leaving behind any sand and grit that the mussels may have released.
4. Serve in soup bowls with baguettes or frites

based on French Regional Cookery Author

mussels

french

Mussels

Mussels in white wine