Stéphane Reynaud

Moules Marinières

Mussels Steamed in White Wine

Preparation info
  • For

    6

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Mussels 4 kg
  • Garlic 6 cloves
  • French shallots

Method

  1. Peel the garlic and shallots and chop them with the parsley.
  2. Bring the white wine to the boil in a very large pot, add the butter and the chopped ingredients, and allow to just simmer for 5 minutes.
  3. Add the cleaned mussels and cover for 10 minutes, stirring regularly. The mussels are cooked when they open. They are eaten in the same way as frogs’ legs