MOULES MARINIèRES
Provided by Florence Fabricant
Categories lunch, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Scrub the mussels.
- In a large kettle, at least eight quarts, melt two tablespoons of the butter. Saute the shallots over low heat until they are soft but not brown. Add the wine and the mussels. Steam the mussels over medium heat until they open, about 15 minutes.
- Using a slotted spoon, remove about half the mussels from the pot and divide them among four heated bowls. Discard any mussels that do not open. Cover the bowls.
- Transfer the remaining mussels to a large bowl and cover it. Some of these mussels can be served as second helpings, but most will be reserved for later use.
- Taste the broth remaining in the pot. If it is too salty, dilute it with water. Add the rest of the butter and simmer until it has melted. Season with pepper. Spoon the hot broth over the mussels in each of the plates, taking care not to disturb any sediment that may have accumulated in the bottom of the pot.
- Sprinkle each serving with parsley and serve
Nutrition Facts : @context http, Calories 887, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 27 grams, Fiber 1 gram, Protein 82 grams, SaturatedFat 10 grams, Sodium 1962 milligrams, Sugar 3 grams, TransFat 0 grams
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Perfecting Mindfulness
[email protected]I'll definitely be making this again and again.
Andy Triboletti
[email protected]This is a great recipe for a special occasion.
Mk448225 Mk448225
[email protected]I love this recipe!
Abdi salaam Mohamed Husein
[email protected]This is the best mussel recipe I've ever tried.
Annah Mapule
[email protected]I highly recommend this recipe.
Edward Lowdermilk
[email protected]This recipe is a hit with my family.
Ruby Robi
[email protected]This is a keeper!
Julian Paczkowski
[email protected]I'll definitely be making this again.
swift swift
[email protected]Delicious!
Shojib Ahmed
[email protected]Yum!
Shatabdi Singha
[email protected]This is a great recipe! The mussels are always tender and juicy, and the sauce is delicious. I like to add a little extra lemon juice to the sauce, and I always serve it with crusty bread.
Afran Johir
[email protected]This is a great recipe for a quick and easy weeknight meal. The mussels are cooked in one pot, so there's minimal cleanup. And the sauce is so flavorful, you'll want to sop it up with bread.
Andrew Chieang
[email protected]I've made this recipe several times and it's always a hit. The mussels are always tender and juicy, and the sauce is delicious. I like to add a little extra white wine to the sauce, and I always serve it with crusty bread.
Maamir Khan
[email protected]This is a great recipe for a special occasion. The mussels are elegant and the sauce is flavorful. I served it with roasted vegetables and it was a hit with my guests.
Arthur Rice225
[email protected]I love this recipe! The mussels are always tender and juicy, and the sauce is delicious. I like to add a little extra lemon juice to the sauce, and I always serve it with crusty bread.
Maureen Khatri
[email protected]This recipe is a keeper! The mussels were cooked perfectly and the sauce was flavorful and light. I served it with pasta and it was a hit with my family.
Silhence Moni
[email protected]I'm not a huge fan of mussels, but I tried this recipe and was pleasantly surprised. The mussels were cooked perfectly and the sauce was delicious. I'll definitely be making this again.
Mjahnzaib Jahnzaib
[email protected]This is a great recipe for a quick and easy weeknight meal. The mussels are cooked in one pot, so there's minimal cleanup. And the sauce is so flavorful, you'll want to sop it up with bread.
Jamshed ahmad
[email protected]I've made this recipe several times and it's always a hit. The mussels are always tender and juicy, and the sauce is delicious. I like to add a little extra white wine and garlic to the sauce, and I always serve it with crusty bread.
Waaris King
[email protected]My family and I loved this recipe! The mussels were cooked perfectly and the sauce was flavorful and light. We served it with crusty bread and a salad, and it was a perfect meal.