MOULES MARINIERE
Ingredients
Instructions
  1. Sauté shallots in 1 oz butter until transparent.
  2. Add the wine, ½ the parsley, the thyme, bay leaf and pepper and simmer gently for 10 minutes
  3. Add the mussels and herbs and cover pan tightly
  4. Shake pan constantly until the mussels open discarding any that don’t.
  5. 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
  6. Sprinkle with rest of parsley and serve.