Mussels in Onion and Butter Sauce (Moules Mariniere) Recipe
France
Mussel
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
- Sauté the shallots with the garlic clove in ¼ cup butter until golden.
- Place wine and bay leaf in a large skillet.
- Add the sautéed shallots and mussels, salt, and plenty of pepper.
- Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
- Discard any mussels that did not open.
- Pour mussels into heated bowls.
- Sprinkle with parsley and serve.