Moules à la Marinière
Recipe Categories : | French | Mussels
| Seafood |
Serves : 6
- 60g butter, softened
- 6 shallots, finely chopped
- 1 bouquet garni
- 2 cups dry white wine
- salt and pepper
- 2kg mussels, scrubbed clean
- ¼ cup plain flour
- chopped parsley,
Preparation and Cooking Instructions
- Melt half the butter
in a pan, add shallots and fry gently until golden. Add bouquet garni,
wine, and salt and pepper to taste.
- Bring to the boil,
add the mussels, cover and simmer for about 5 minutes until the shells
open; discard any that do not. Remove the mussels from the pan with
a draining spoon and pile into a warmed serving dish. Keep hot.
- Bring the sauce
to the boil and boil until reduced by half. Remove the bouquet garni.
- Blend the remaining
butter with the flour, divide into small pieces and gradually add to
the stock, stirring until dissolved. Bring to the boil, stirring, then
simmer for 2 minutes. Pour over the mussels and sprinkle with parsley.
- Cooks notes
: A bouquet garni is a small bunch of mixed herbs, tied together
with thread. It is used to flavor dishes during cooking and extracted
afterwards. a bouquet garni normally consists of a bay leaf, 2 or 3
sprigs of parsley and a thyme sprig.