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Moules Mariniere Recipe

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This recipe for Moules Mariniere, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 lbs mussels, well scrubbed and debearded
4 T (1/2 stick) unsalted butter
1/4 C minced shallots
1 bay leaf
1 T chopped fresh thyme
1 C dry white wine
6 T chopped fresh parsley
Salt & freshly ground pepper, to taste
Crusty French bread

Directions:
Directions:
Discard any mussels that do not close to the touch.
In a large pot over medium-low heat, melt the butter. Add the shallots and saute until translucent, 2 - 3 minutes.

Add the bay leaf, thyme and wine, raise the heat to medium-high and cook for about 2 minutes.

Add the mussels, scatter 4T of the parsley over the top and season with salt and pepper.
Cover and cook, shaking the pot once or twice, until the mussels are open, about 5 minutes.

Using a slotted spoon,, transfer the mussels to 4 warmed soup plates or bowls, dividing them equally. Discard any mussels that have not opened. Spoon the broth over the mussels and sprinkle with the remaining 2 T of parsley.

Serve immediately with French bread.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I usually double the broth amounts.

 

 

 

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