Moules Mariniere

1. 1

   Place the mussels, the white wine, and the garlic in a large stockpot, cover, and bring to a boil over medium-high heat.

2. 2

   Cook, shaking the pan occasionally, until the mussels open, then cook for an additional minute.

3. 3

   Remove from the heat and shower the mussels with black pepper.

4. 4

   Mince the parsley and shower it over the mussels as well.

5. 5

   Evenly divide the mussels among 4 shallow soup bowls, and pour the cooking juices over all.

6. 6

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.