Mussels A La MariniereFrom jones2888 7 years ago
- 50 fresh mussels, scrubbed and debearded ** shopping list
- 2 tablespoons extra virgin olive oil shopping list
- 5 cloves garlic, minced shopping list
- 1 cup white wine shopping list
- 2 tablespoons margarine or butter shopping list
- 3 green onions, chopped shopping list
- 1 bunch fresh parsley, chopped shopping list
- 3 roma (plum) tomatoes, chopped shopping list
- salt and pepper to taste shopping list
How to make it
- **Debearded - The beard is the bristly growth on the shells of wild mussels; the shellfish use the beard to attach themselves to rocks. The best way to remove it is to pull with your fingers. Be sure to cook mussels soon after cleaning, because removing the beard kills them. Farmed mussels don't need debearding.
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
- Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells.