MOULES MARINIERE

2015-03-03
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

20 minutes

Cooking Time

15 Minutes

Serves

2

Ingredients

  • 1 kg fresh mussels
  • 25g butter
  • 2 shallots, finely chopped
  • 250ml dry white wine
  • 2 tsp Bart Garlic in Sunflower Oil
  • 1 Bart Bay Leaf
  • ½ tsp Bart Thyme
  • 6 Bart Black Peppercorns
  • 4 tsp Bart Parsley
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    1. Wash the mussels in plenty of cold water, scrubbing them well. Give any open mussels a sharp tap, discarding any which fail to close. Pull out and discard the fibrous ‘beard’.
    2. Melt the butter in a large pan. Add the shallots and cook for 5 minutes until soft.
    3. Stir in the wine and garlic and add the bay leaf, thyme and peppercorns..
    4. Bring to the boil then add the mussels. Cover the pan and steam for 4-7 minutes, shaking the pan several times, until the shells open. Discard any which remain closed.
    5. Stir in the parsley and serve immediately with crusty bread.

 

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