https://bradnor.ddns.net/bradnorwiki/index.php?action=history&feed=atom&title=Moules_Marini%C3%A8reMoules Marinière - Revision history2026-04-05T15:30:02ZRevision history for this page on the wikiMediaWiki 1.45.1https://bradnor.ddns.net/bradnorwiki/index.php?title=Moules_Marini%C3%A8re&diff=13218&oldid=prevCh at 19:40, 16 November 20242024-11-16T19:40:05Z<p></p>
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</table>Chhttps://bradnor.ddns.net/bradnorwiki/index.php?title=Moules_Marini%C3%A8re&diff=13215&oldid=prevCh: Created page with "%lArr; Cooking⇐ Recipes from cookery books left <br clear=all> ==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== #Clean the mussels. Rinse in a sink full of cold water. Remove the beard if they have them. Throw away any with brok..."2024-11-15T15:16:27Z<p>Created page with "<a href="/bradnorwiki/index.php/Cooking" title="Cooking">%lArr; Cooking</a><a href="/bradnorwiki/index.php/Recipes_from_cookery_books" title="Recipes from cookery books">⇐ Recipes from cookery books</a> <a href="/bradnorwiki/index.php/File:Missing-image-232x150.png" title="File:Missing-image-232x150.png">400px|left</a> <br clear=all> ==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== #Clean the mussels. Rinse in a sink full of cold water. Remove the beard if they have them. Throw away any with brok..."</p>
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==Ingredients==<br />
:mussels - 1kg for two people is enough for me<br />
:glass white wine<br />
:flavourings, I use some finely chopped shallot, carrot, celery, a little thyme, a bay leaf, a few peppercorns<br />
<br />
==Method==<br />
#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.<br />
#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.<br />
#Serve the mussels with the remaining broth leaving behind any sand and grit that the mussels may have released. <br />
#Serve in soup bowls with baguettes or frites <br />
<br />
<small>based on ''French Regional Cookery'' Author</small><br />
<div class="keywords"> mussels </div><br />
<div class="indexkeywords"> french </div><br />
<div class="recipeindexentry">''<small>Mussels</small>''</div><br />
<div class="recipeindexentryadditional">Mussels in white wine</div></div>Ch