Moules à la Marinière

Name: Moules à la Marinière (Poached Mussels)
Yield: Serves 2.
Cuisine: French
Ingredients: 2 shallots, or 1 onion, minced; 2 quarts mussels (1 quart per person); Chunk of butter; Juice of ¼ lemon; Chopped parsley; small bouquet garni; ¼ cup clam juice (canned); ½ cup white wine; Salt and pepper

Poached Mussels

Preparation info

Serves
2
.

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

2 quarts mussels (1 quart per person)
Chunk of butter

Starter
Pescatarian
Gluten-free

Method

Clean mussels. Put butter, shallots, wine, clam juice, and bouquet garni into large kettle. Boil 3 minutes. Discard bouquet garni. Add mussels. Steam 5 minutes. Using both hands, and pot holders, pick the kettle up, holding the lid tight, and shake pan, thus tossing mussels so they cook evenly.
When done, they will have open