Mussels Sailor Style (Moules Mariniere)
- 2 lbs fresh mussels
- 2 1/2 ounces butter
- 4 shallots (or small onions)
- 2 garlic cloves, crushed
- 12 ounces dry white wine
- 1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
- salt & freshly ground black pepper
- 2 tablespoons chopped parsley
- Place mussels in bowl and cover with cold water.
- Discard any that are open or cracked.
- Scrub under cold running water and remove beards.
- Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
- Add wine and bouquet garni.
- Bring to a boil for 2 minutes.
- Add a pinch of salt and black pepper to taste.
- Add mussels and cover pot.
- Cook over high heat until mussels open.
- Remove mussels from pot with a slotted spoon, set aside (keep warm).
- Discard any mussels that did not open.
- Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
- Sprinkle with parsley and stir.
- Place mussels into a warmed serving dish and pour liquid over top.
- Serve.
mussels, butter, shallots, garlic, white wine, bouquet garni, salt, parsley
Taken from www.food.com/recipe/mussels-sailor-style-moules-mariniere-49868 (may not work)