Moules a la Mariniere

Preparation info
  • Serves


    • Difficulty


Appears in
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About


  • 25 g butter
  • 2 shallots, chopped
  • 2 garlic cloves, chopped


Melt the butter in a large, deep pan and sauté the shallots and garlic for 5 minutes or until soft. Add the wine and parsley, bring to a simmer, then add the mussels. Cover the pan tightly and steam for 6 minutes or until the mussels open. Discard any that remain closed. Lift out the mussels, draining their liquid back into the pan. Strain the liquid to remove any sand; rinse out the pan. Retur