Moules A La Mariniere

Recipe By:
Lolita
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  • Yield 4 Servings
  • Level Easy

From Northern France to your kitchen, Fresh Mussels steamed in a wine and butter sauce, served with crispy French bread makes you feel like you are there. Ce sont merveilleusement délicieux
 

Ingredients

  • 1.75 kg/4 pound mussels in their shells
  • 40 g/11/2 ounces/3 tablespoon butter or margarine
  • 1 large onion, finely chopped
  • 1 celery stick, finely chopped
  • 250 ml/8 fluid ounces/1 cup dry white wine
  • 120 ml/4 fluid ounces/1/2 cup water
  • Freshly ground black pepper
  • 30 ml/2 tablespoon chopped fresh parsley
  • French bread, to serve
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Directions

  1. 1. Scrub the mussels with a small, clean brush or pan scourer, and scrape off any barnacles with a knife.
  2. 2. Discard any that are broken and any that are open and won't close when 11 sharply tapped with the knife. Pull off the 'beards' (the threads hanging down from the shells).
  3. 3. Melt the butter or margarine in a large saucepan and add the onion and celery. Cover and cook over a gentle heat for 3 minutes until softened but not browned.
  4. 4. Add the mussels, wine and water and a good grinding of pepper. Cover, turn the heat and cook for about 5 minutes, shaking the pan occasionally until the mussels open. Discard any that remain closed.
  5. 5. Pile the mussels into large, warm bowls with their cooking juices and sprinkle with parsley.
  6. 6. Serve with French bread to mop up the juices and remember to put a large empty dish on the table for the empty shells.