World Flavors Cookbook

Moules Mariniere

Mussels steamed open in white wine, shallots, parsley, and butter — the great French bistro shellfish dish.

Cuisine: France

Ingredients

• 2kg fresh mussels, scrubbed and debearded
• 4 shallots, finely chopped
• 3 cloves garlic
• 200ml dry white wine
• 30g butter
• 1/2 cup flat-leaf parsley, chopped
• Black pepper

Instructions

1. Saute shallots and garlic in butter over high heat.
2. Add wine and bring to a boil.
3. Add mussels, cover, and shake pan.
4. Cook 4-5 minutes until mussels open. Discard any closed ones.
5. Sprinkle parsley and serve with frites and crusty bread.