Moules Marinieres

1. 1

   Wash mussels several times.

2. 2

   Place in a large pot with wine, shallots, 3/4 of the parsley, butter, pepper and salt (if using).

3. 3

   Cook on high, preferably covered, about 4-6 minutes or until mussels have opened, stirring occasionally with a slotted spoon.

4. 4

   Discard any mussels that didn't open during cooking.

5. 5

   Arrange mussels in serving bowls and taste the broth for seasoning.

6. 6

   Stir in the remaining parsley and spoon sauce over the mussels.

7. 7

   The mussels may release sand during cooking, so avoid spooning sauce from the very bottom of the pot.

8. 8

   The recipe in the magazine suggested serving with grilled croutons and Saffron aioli, but did not give the recipes to make them.

* Per serving · 4 servings · Values may vary.

No additional tips available.