Mussels in White Wine (Moules Marinière)
Mussels in White Wine (Moules Marinière)
Serves: to serve 2
Prep Time: 10 Minutes
Cook Time: 10 Minutes
Ready In: 20 mins
ingredients
3 lb -
fresh mussels
¼ pint - dry white wine
2 oz - butter
1 - onion
1 stick - celery
- bouquet garni
- fresh pepper
¼ pint - dry white wine
2 oz - butter
1 - onion
1 stick - celery
- bouquet garni
- fresh pepper
directions
- Prepare the mussels, peel and quarter the onion and finely chop the celery. Place the wine, onion, butter, celery, bouqet garni and a twist or two of fresh pepper into a large pan. Bring to simmering heat and leave for three or four minutes to soften the celery.
- Place the mussels in fresh cold water for a few seconds to wash them (do not leave them in the water since they will open and release their own water, which is an integral taste of this recipe). Transfer them to the pan, cover and boil gently for 6-7 minutes, shaking the pan or turning the mussels occasionally so that hey all get cooked.
- Et Voila! Simple as that!
- Discard the bouquet garni and the onion and serve these wondrous critters into large bowls. Personally, Meester Graham just likes the uncomplicated taste of the mussels. If, however, you like to taste the onion too, finely chop it (like the celery) and leave it in the sauce.
- Ladle some of the juice over the mussels and garnish with a little freshly chopped parsley. You can then sit back and enjoy the taste of the most delightfully delicious plump, pinkish-orange meat inside glistening blue shells, yawning open in a sea of wine and herbs! What could be nicer?
