Mussels Luxembourg Style Moulen Recipes

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MUSSELS SAILOR STYLE (MOULES MARINIERE)



Mussels Sailor Style (Moules Mariniere) image

Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.

Provided by Lambkyns

Categories     Mussels

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs fresh mussels
2 1/2 ounces butter
4 shallots (or small onions)
2 garlic cloves, crushed
12 ounces dry white wine
1 bouquet garni (small piece of celery, small slice of carrot, sprig of fresh parsley, bay leaf tied together with co)
salt & freshly ground black pepper
2 tablespoons chopped parsley

Steps:

  • Place mussels in bowl and cover with cold water.
  • Discard any that are open or cracked.
  • Scrub under cold running water and remove beards.
  • Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
  • Add wine and bouquet garni.
  • Bring to a boil for 2 minutes.
  • Add a pinch of salt and black pepper to taste.
  • Add mussels and cover pot.
  • Cook over high heat until mussels open.
  • Remove mussels from pot with a slotted spoon, set aside (keep warm).
  • Discard any mussels that did not open.
  • Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
  • Sprinkle with parsley and stir.
  • Place mussels into a warmed serving dish and pour liquid over top.
  • Serve.

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