Name: MOULES MARINIERE
Ingredients: 4 shallots finely chopped; 3 oz butter; 300 mls dry white wine; 2-3 T finely chopped flat-leaved parsley; 2 sprigs thyme; 1 bay leaf; Freshly ground pepper; 48-60 cleaned (unopened mussels); 1 T flour

MOULES MARINIERE

Course

Main Dish

Servings

Ingredients

4 shallots finely chopped
3 oz butter
300 mls dry white wine
2-3 T finely chopped flat-leaved parsley
2 sprigs thyme
1 bay leaf
Freshly ground pepper
48-60 cleaned unopened mussels
1 T Flour

Instructions

Sauté shallots in 1 oz butter until transparent.
Add the wine, ½ the parsley, the thyme, bay leaf and pepper and simmer gently for 10 minutes
Add the mussels and herbs and cover pan tightly
Shake pan constantly until the mussels open discarding any that don’t.
Remove mussels from the pan and keep warm. Reduce liquor to half thickening with beurre manie (made by rolling 2 oz butter with the flour
Sprinkle with rest of parsley and serve.