Moules Marinieres
Unknownpage 11
Ingredients
- 4 to 5 Pounds Mussels, in shells
- 2or More Cloves Garlic, chopped
- 3 Tablespoons Olive Oil
- 1 Medium Sweet Onion, chopped
- 1 Cup Dry White Wine
- 1/4 Cup Parsley, chopped
Instructions
Clean the mussels by washing under cold running water. and scrubbing with a stiff brush or dull knife. Yank out the beard, this is the sandiest portion. Put them in a bowl of fresh clean water. Discard any mussels that float to the top. Live mussels sink in water. If any shells are slightly open, tap the outside. A live mussel will contract and close. Discard any that don't. Place onion and garlic (I use lots!) in the bottom of a large saucepan. Add mussels, then wine, oil and half of the parsley. Cover the pan and bring to a boil. Steam just until the shells open, about 5 minutes. Discard any unopened shells. Serve mussels in warm bowls, spooning broth over them. Sprinkle the remaining parsley over them. Serve with hot, crusty bread and a nice green salad.