Moules (mussels) Mariniere is a popular mussel dish with vegetables like onion, garlic and parsley.
serves 3 - 4
6 pints (3.4 litres) mussels, scrubbed, with beards removed
2 tbsp (1 oz) 25 g butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 1/4 cup (1/2 pint) 300 ml dry white wine or dry cider
3 tablespoons parsley, chopped
1 pinch of salt, freshly ground black pepper
1. In a very large pan, melt the butter and soften the onion and garlic in it.
2. Then add the wine and 2 tablespoons of the chopped parsley, and bring up to simmering point.
3. Now add the mussels. You may have to steam them open in two batches if the pan will not hold them all.
4. Shake the pan around as the mussels open and cook, this will take just 1 or 2 minutes.
5. They will be shrivelled and tough if you overcook them.
6. Using tongs or a perforated spoon, transfer the mussels to a large warmed serving bowl or tureen, remembering to discard any that have not opened.
7. Reduce the cooking liquor a little by hard boiling and season to taste. Strain it through a fine sieve or muslin, and pour it over the mussels.
8. Sprinkle with the reserved tablespoon of chopped parsley and serve immediately.
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