Recipe

Moules Marinieres With Parsley Recipe

	Terryr / All my dishes 5 months ago One skillet shellfish meal with creamy, elegant flavor. Goes great with french bread and a nice dry white wine of your choice. This came from francemonthly.com, a terrific website for anyone interested in France. Prep:10m Cook:10m Servings:4	Terryr
	easy french mussels

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Ingredients

4 pounds of live mussels

1/2 bottle of dry white wine

2 onions

3 shallots

2 cloves of garlic

1 oz. of butter (2 TBS)

1/2 cup whipping cream

salt and pepper

1/2 bundle of parsley

Directions

Carefully clean the mussels with salt water to remove all sand and grit.

Scrub to remove any outside debris and pull the beard toward the hinge.Discard any broken mussels.

Peel the onions and cut into thin slices.

Melt the butter in a large skillet, add the sliced onions and cook over medium high heat for 5 minutes.

Chop the parsley, garlic and shallots.

Pour the white wine into the skillet, then add the chopped shallots, garlic,and parsley , as well as a pinch of salt and pepper, then add the mussels.

Stir regularly while cooking; it will take approximately 10 minute until the mussels open, meaning they are cooked. Discard any that do not open, as they were not alive when bought.

Remove the mussels with a slotted spoon to keep the sauce in the skillet and place the mussels in a shallow serving dish.

Add add the whipping cream to the cooking sauce while stirring and then pour over the mussels.

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