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Moules Marinieres
Mussels in wine sauce

What are Moules Marinieres?
Fresh mussels cooked in wine with herbs and parsley. It seems that Moules marinieres were first prepared in Belgium. But people from Brittany pretend they were also the first.


 
Region Prep time / Cooking time

Poitou Charentes
North of France
Brittany

10 minutes / 5 minutes

Ingredients

5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
Herbs: 1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf
 


Mussels a la Mariniere Recipe

Step 1: Rinse the mussels under water for 10 minutes.

Step 2: Pour the wine with the onion, parsley and herbs in a kettle. Boil for 3 minutes.

Step 3: Add the mussels. Cover. Boil again over hight heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom.

Step 4: When the shells are open, stop the fire and sprinkle with chopped parsley. Discard any mussels that haven't opended.

Serving: In soup plates. With bread and butter.

Wine suggestion: Dry white wine such as Muscadet, young Riesling, white Bordeaux (French Wine Guide).

Bon appetit!
 

French Recipes: Almond trout - Apple pie - Boeuf bourguignon - Bouillabaisse - Cassoulet - Cherry soup - Chicken Fricassee - Coq au vin - Gratin dauphinois Lobster Thermidor - Mediterranean salad - Onion pie - Onion soup - Roast chicken provencal - Sole meuniere - Strawberry Charlotte - Tapenade - Tomatoes provencale - Veal stew - All recipes - By region - By course - Links - Cuisine France

 

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