Moules Marinieres
From loulou 16 years agoIngredients
- extra virgin olive oil shopping list
- 1 shallot, finely chopped shopping list
- 3 cloves garlic, finely chopped shopping list
- 1 cup dry white wine shopping list
- 3 pounds live mussels, rinsed and debearded just before cooking shopping list
- handful of chopped fresh parsley shopping list
- black pepper shopping list
How to make it
- Warm the olive oil in a large stockpot over medium low heat.
- Sauté the shallot and garlic until translucent.
- Add the wine and boil until reduced slightly.
- Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, then cook for an additional minute.
- Remove from the heat, evenly divide the mussels among 4 shallow soup bowls, sprinkle with parsley and black pepper, and pour the cooking juices over all.
- Serve immediately.
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