Classic Moules Mariniere
This mussel recipe is the classic moules mariniere. It's a delicious and tasty way to serve mussels.
It's very quick to cook.
Take care in the preparation of your mussels.
Discard any mussels that are dead - if you tap the shell and they don't close, then they're dead, have gone to meet their maker.
Keep the mussels in the fridge and do not immerse them in fresh water as this will kill them. They don't need any water at all between your purchasing them and cooking them.
Scrub the shells with a wire brush and pull the beards away.
Then you're ready to cook the mussels.
Heat half the butter in a large pan.
Add the garlic, onion, wine and bay leaf and cook gently until the onion is softened.
Bring the mixture to the boil and then add the mussels.
Put a lid on the pan and shake over the heat for 2 to 3 minutes, by which time the mussels should have opened.
At this stage, discard any that have remained closed as they were dead before cooking.
Put the mussels into 2 large bowls and bring the sauce to the boil again.
Pour the sauce over the mussels and serve immediately.
Lots of fresh crusty bread is in order to mop up the juices.
The smell and taste is divine.
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By Liz Alderson, Mar 21, 2017
How to cook this classic mussels recipe - Moules Mariniere.
Prep Time: 10 minutes
Cook time: 10 minutes
Yield: 2 to 4
Main Ingredient: mussels,