Moules à la Marinière

Poached Mussels

Preparation info

  • Serves

    2

    .
    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

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

Method

  1. 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.
  2. When done, they will have open