Moules Marinières

1. 1

   Equipment

2. 2

   large pot with lid

3. 3

   warm serving bowl

4. 4

   Heat the butter in the large over medium high heat. Once melted, add the shallots. Cook for 2 minutes, untill the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cracking up the heat all the way). Season with salt and pepper.

5. 5

   Dump the mussels into the pot, and slap on the lid. Cook just untill all the mussels are open all the way (about 10 minutes, not more). Shake the pot, keeping the lid firmlypressed on top, then add the parsley and shake again. Pour the whole glorious mess into the warmed serving bowl and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.