LES MOULES MARINIERES (Mussels Marinieres)

This is a most popular dish in France, and each province has its own particular way of doing it. The recipes given below, however, is one of the more usual ways of preparing mussels marinieres.

Ingredients :

• cooked mussels
• 1 shallots
• 1/2 cup of white wine
• 1 teaspoon of chopped parsley
• 6 tablespoons of butter
• 2 tablespoons of fine breadcrumbs
• salt
• pepper

Method :

1. Put the chopped shallot and the white wine in a saucepan, and reduced by one-third on a quick fire.
2. Add to this 1/2 cup of the water in which the mussles were cooked, being carefull to strain it, so that it is not muddy.
3. Bring to the boil and simmer gently for a few minutes.
4. Remove the saucepan from the fire and add the butter, divided in small pieces, the fine breadcrumbs, the parsley, a little lemon juice, salt, and pepper, stirring well.
5. Put the cooked mussels in the sauce and warm up, without boiling.
6. To serve, pour the whole of the contents of the saucepan on a hot dish.

This is a most popular dish in France, and each province has its own particular way of doing it. The recipes given below, however, is one of the more usual ways of preparing mussels marinieres.

Ingredients :

• cooked mussels
• 1 shallots
• 1/2 cup of white wine
• 1 teaspoon of chopped parsley
• 6 tablespoons of butter
• 2 tablespoons of fine breadcrumbs
• salt
• pepper

Method :

1. Put the chopped shallot and the white wine in a saucepan, and reduced by one-third on a quick fire.
2. Add to this 1/2 cup of the water in which the mussles were cooked, being carefull to strain it, so that it is not muddy.
3. Bring to the boil and simmer gently for a few minutes.
4. Remove the saucepan from the fire and add the butter, divided in small pieces, the fine breadcrumbs, the parsley, a little lemon juice, salt, and pepper, stirring well.
5. Put the cooked mussels in the sauce and warm up, without boiling.
6. To serve, pour the whole of the contents of the saucepan on a hot dish.