Mussels Mariniere

1. 1

   In a pot large enough to accommodate the mussels heat 2 tablespoons butter and gently cook onions, shallots, celery and half of the parsley for about 5 minutes or until tender.

2. 2

   Add the wine and bring to a boil.

3. 3

   Season with pepper, add the mussels and raise the heat.

4. 4

   When the steam starts to escape, shake the pot, keeping the cover tightly on to rotate the mussels inside.

5. 5

   Cook them for 5 to 7 minutes or until they open.

6. 6

   Discard unopened mussels and set them in a deep bowl.

7. 7

   Pour mussel cooking liquid through a fine strainer into a saucepan and reduce quickly and slightly.

8. 8

   Whisk in remaining 2 tablespoons of butter and parsley and spoon over mussels.

9. 9

   Serve with warm French bread to sop up the juices.

* Per serving · 4 servings · Values may vary.

No additional tips available.