Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Appetizers >> Mussels Mariniere

Print this Recipe    Mussels Mariniere

MUSSELS MARINIERE
serves 4

3 pounds mussels (about 5-6 dozen)
butter or margarine
3 shallots, minced
1 garlic clove, minced
1/2 cup dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped Parsley

Discard any mussel that remains open when tapped with fingers.
Rinse thoroughly under running cold water to remove all the sand.
Scrub clean with a stiff metal brush, scraping off any loose
barnacles with a knife. With shears, clip off beards.

In 5 quart saucepan or Dutch oven over medium high heat, in 2
tablespoons hot butter or margarine, cook shallots and garlic 1
minute, stirring. add wine and mussels. Sprinkle mussels with salt
and pepper.

Cover and simmer 6-8 minutes until shells open, stirring occasionally.
With slotted spoon, remove mussels to bowl, (Discard any that remain
unopened). Without disturbing sediment in bottom of saucepan, pour
stock into 1 1/2 quart saucepan, heat. Meanwhile, discard halves
of mussel shells to which meat is not attached. Arrange mussels in
shells, open side up, in soup plates. Into hot stock, stir 1
tablespoons butter or margarine, Pour over mussels, sprinkle servings
with parsley.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.