Wayne Gisslen

Moules Marinière

Steamed Mussels

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Preparation info
  • Portions:

    10

    • Difficulty

      Medium

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
7 lb<

Method

Procedure

  1. Scrub the mussels well with a stiff brush and remove the beards. Clean them well by soaking them according to the procedure given in Chapter 19.
  2. Place the mussels in a stockpot or large saucepot. Add the shallots or onions, parsley stems, pepper, and wine.
  3. Cover the pot and set it over moderately high