|
Features for "Classic Mussels Mariniere"
Served as main course. Non-vegetarian dish.
Ingredients for "Classic Mussels Mariniere" (Click here for measurement conversion) 4 pints Mussels
1 cup Dry White Wine
1 Tablespoon Scallion, chopped
1 Sprig Parsley
1/2 Garlic Clove
1 small Bay Leaf
1/8 teaspoon Thyme
Ground Pepper, several gratings
3 Tablespoons Butter or Margarine
Salt to taste
1 Tablespoon Parsley, chopped
Method for "Classic Mussels Mariniere"
Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle with wine, scallion, parsley, garlic, bay leaf, thyme and pepper. Cover kettle tightly and cook over high heat until shells open, about 5 minutes. Remove mussels from the kettle. Take off top shells and place mussels in a deep heated dish or tureen. Strain stock and cook over high flame until reduced by 1/3 its original quantity. Add butter and salt to taste; heat through. Pour over mussels in tureen. Add chopped parsley for garnish. Serve in deep soup plates or small casseroles and eat the mussels directly from the shell.
Comments
Serves: 6
You may also be interested in
Asian Style Mussels
Oven Roasted Mussels
Asian Style Mussels
Disclaimer: e4eureka.co.uk do not take any responsibility for any illhealth or food poisoning arising from the food made with the recipe supplied here. While these are all tested and traditional dishes every care should be taken to avoid any accident or fire while trying any of the recipes. User is also being warned to take additional care of any food allergies known. This site is for informational purpose only and does not form any liability of any kind.
| 
