Cookbook:Mussels in Onion and Butter Sauce (Moules Mariniere)

Cookbook | Ingredients | Recipes | Seafood | Mussel

Ingredients

• 6 chopped shallots
• 1 clove of garlic
• ¼ cup of butter
• ¼ cup of dry sherry
• ½ a bay leaf
• 3 quarts of scrubbed, bearded mussels
• ¼ cup of chopped parsley
• salt
• pepper

Procedure

1. Sauté the shallots with the garlic clove in ¼ cup of butter until golden.
2. Place wine and bay leaf in a large skillet.
3. Add the sautéed shallots and mussels, salt and plenty of pepper.
4. Agitate pan for 6-8 minutes on moderate to high heat.
5. Allow mussels to cook evenly, removing them from the heat once the shells open.
6. Discard any mussels that did not open.
7. Pour mussels into heated bowls.
8. Sprinkle with parsley.
9. Serve.