France · Main
Mussels in Onion and Butter Sauce (Moules Mariniere)
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Sign inSuits: Pescatarian. Allergens named in the ingredients: Milk, Molluscs. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.
Ingredients
- 6 shallots, chopped
- 1 clove of garlic
- ¼ cup butter
- ¼ cup dry sherry
- ½ a bay leaf
- 3 quarts scrubbed, bearded mussels
- ¼ cup chopped parsley
- Salt
- Pepper
Method
- Sauté the shallots with the garlic clove in ¼ cup butter until golden.
- Place wine and bay leaf in a large skillet.
- Add the sautéed shallots and mussels, salt, and plenty of pepper.
- Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
- Discard any mussels that did not open.
- Pour mussels into heated bowls.
- Sprinkle with parsley and serve.