Wednesday, January 25, 2012

Moules marinières

Moules marinières
This classic French recipe mussels in wine, garlic, and herbs translates as “in the
fisherman’s style.”
4 tbsp butter
2 onions, finely chopped
8lb (3.6kg) mussels, prepared (see page 278)
2 garlic cloves, crushed
2 cups dry white wine
4 bay leaves
2 sprigs of thyme
salt and freshly ground black pepper
2–4 tbsp chopped flat-leaf parsley
Melt the butter in a large, heavy saucepan, add the onions, and fry gently until lightly
browned. Add the mussels, garlic, wine, bay leaves, and thyme. Season to taste. Cover, bring
to a boil, and cook for 5–6 minutes, or until the mussels have opened, shaking frequently.
Remove the mussels with a slotted spoon, discarding any that remain closed. Transfer
them to warmed bowls, cover, and keep warm. Strain the liquor into a pan and bring to
a boil. Season to taste, add the parsley, pour over the mussels, and serve at once.

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