Moules Marinieres

May 17, 2010

Serves 4

Mussels are fast, inexpensive and incredibly easy to cook. They are also beautiful and delicious. I can’t think of a better week-night dinner than a big bowl of these mussels with a loaf of bread and a little salad. You don’t even need spoons: the shells work perfectly as built-in utensils.

  • 3 quarts clean mussels (5 pounds)
  • 2 onions, chopped
  • 1 clove garlic, diced
  • 1/4 cup butter
  • 3/4 cup white wine
  • 1 bay leaf

Sauté onions and garlic in butter until golden. Add wine and bay leaf, cook one minute. Add the mussels, cover and cook over medium heat until all shells are open (about 5 minutes). Do not overcook. Remove unopened mussels.

Ladle into bowls and serve with bread to soak up the sauce.

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