Cookbook:Mussels in Onion and Butter Sauce (Moules Mariniere)

Mussels in Onion and Butter Sauce (Moules Mariniere)
Category	Seafood recipes
Difficulty

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Ingredients

• 6 shallots, chopped
• 1 clove of garlic
• ¼ cup butter
• ¼ cup dry sherry
• ½ a bay leaf
• 3 quarts scrubbed, bearded mussels
• ¼ cup chopped parsley
• Salt
• Pepper

Procedure

1. Sauté the shallots with the garlic clove in ¼ cup butter until golden.
2. Place wine and bay leaf in a large skillet.
3. Add the sautéed shallots and mussels, salt, and plenty of pepper.
4. Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
5. Discard any mussels that did not open.
6. Pour mussels into heated bowls.
7. Sprinkle with parsley and serve.