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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Moules means mussels in French, while marinière refers to a sauce made with onions, white wine, and herbs. Ingredients:
2 cups dry white wine |
1 cup finely chopped onion |
1/3 cup chopped fresh flat-leaf parsley |
1/2 teaspoon salt |
1/2 teaspoon freshly ground pepper |
4 thyme sprigs |
3 garlic cloves, minced |
2 bay leaves |
5 pounds fresh mussels, scrubbed and debearded (about 100 mussels) |
1 1/2 tablespoons all-purpose flour |
1 1/2 tablespoons margarine, softened |
5 (1-ounce) slices french bread |
Directions:
1. Combine first 8 ingredients in a large stockpot; stir well. Add mussels; cover and cook over high heat 13 minutes or until mussels open, stirring well after 3 minutes. Discard thyme, bay leaves, and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls.
2. Combine flour and margarine in a small bowl; stir well. Add flour mixture to wine mixture, stirring with a wire whisk until blended. Bring to a boil, and cook 8 minutes or until slightly thickened. Spoon wine mixture over mussels. Serve with French bread.
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