Moules Marinieres
Ingredients
- 4 to 5 Pounds Mussels, in shells
- 2 or 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 and 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.
Notes from the kitchen
Adjustments and tips added over the years.
Serve with hot, crusty bread and a nice green salad.