Mussels poached in white wine with butter, garlic, onion and parsley
This Argentinian semillon sauvignon blanc is inexpensive but quite good. It's perfect for making Moules Mariniere.
Closer view of the label
Melt butter in the bottom of a large pot. Add the onions and garlic and cook gently til the onions are soft. Then pour in wine and bring to a boil.
Put the mussels into the pot and cover to allow them to steam for about 5 minutes. Shake the pot every so often.
When the mussels are open, ladle them into heated bowls. Discard any mussels that are closed.
Bring the wine mixture to a high simmer and then add the parsley. Turn the heat down to medium and let the liquid simmer for a minute or so.
Ladle the parsley mixture over the mussels.
Crusty baguettes or bread formed into a ring are the perfect accompaniment for Moules Mariniere.
Crusty homemade bread is just the thing to mop up the amazing white wine sauce. And to be ready for the next course, a special bottle of wine was decanted.
Wash storebought parsley and keep it in a vase on the counter. Trim the stems and change the water daily.