Fresh Mussels Recipe Steamed Open In Wine or Moules à la Marinière is the most typical French way of cooking mussels. The mussels are steamed open in a big pot or casserole with wine and flavourings, and it takes only about 5 minutes. Also, you would usually serve mussels with French bread, butter and chilled, light, dry white wine.
So, I started the whole process with the mussels. By the way, they were dirty and full of sand. So, I scrubbed and soaked the mussels in cold water with a small amount of black pepper. This is a pretty cool trick that you will find useful in cooking many different dishes because pepper takes all the sand. Miracles!
I placed the wine into a pan. Then I brought the wine to the boil and added onions, parsley, bay leaf, thyme, pepper and butter. I didn’t add the mussels yet. Lastly, I boiled everything for 3 minutes to evaporate the alcohol slightly reducing its volume.
Then, I added the mussels to the pan. I covered them and boiled on high heat. I tossed them in the pan with a slight up-and-down motion to cook the mussels evenly. In about 5 minutes the shells were opened and the mussels were perfectly done.
Finally, I served the mussels on a plate and sprinkled them with the chopped parsley lightly. Voila!
P.S. A glass of white wine is a perfect match for this great dinner!
Started the whole process with the mussels. If they are dirty and full of sand scrub and soak the mussels in cold water with a small amount of black pepper. Pepper takes all the sand.
Time for Wine
Place the wine into a pan. Bring the wine to the boil and add onions, parsley, bay leaf, thyme, pepper and butter. Don't add mussels yet. Boil everything for 3 minutes to evaporate alcohol slightly reducing its volume.
Then, add the mussels to the pan. Cover them and boil on high heat. Toss them in the pan with a slight up-and-down motion so that the mussels are evenly cooked. In about 5 minutes the shells open and the mussels are perfectly done.!
Served the mussels on a plate and sprinkle them with the chopped parsley lightly. Voila!
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