Moules Marinière: Difference between revisions
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Created page with "%lArr; Cooking⇐ Recipes from cookery books 400px|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..." |
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[[Cooking| | [[Cooking|⇐ Cooking]][[Recipes from cookery books|⇐ Recipes from cookery books]] | ||
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Latest revision as of 21:40, 16 November 2024
⇐ 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
- 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.
- 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.
- Serve the mussels with the remaining broth leaving behind any sand and grit that the mussels may have released.
- Serve in soup bowls with baguettes or frites
based on French Regional Cookery Author
mussels
french
Mussels
Mussels in white wine