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Moules Mariniere

November 2009

Mussels poached in white wine with butter, garlic, onion and parsley

Moules Mariniere - November 2009

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This Argentinian semillon sauvignon blanc is inexpensive but quite good. It's perfect for making Moules Mariniere.

white wine - November 2009

Closer view of the label

white wine - November 2009

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.

white wine - November 2009

Put the mussels into the pot and cover to allow them to steam for about 5 minutes. Shake the pot every so often.

mussels - November 2009

When the mussels are open, ladle them into heated bowls. Discard any mussels that are closed.

mussels - November 2009
mussels - November 2009

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.

wine sauce - November 2009wine sauce - November 2009

Ladle the parsley mixture over the mussels.

mussels - November 2009

Crusty baguettes or bread formed into a ring are the perfect accompaniment for Moules Mariniere.

bread - November 2009

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.

mussels - November 2009

Moules Mariniere

to blog from OUR kitchen:
Fish Soup (mussels and shrimp) ~ Moules Marinière (WHB#214: parsley)


mussels - November 2009

mussels - November 2009

Wash storebought parsley and keep it in a vase on the counter. Trim the stems and change the water daily.

parsley (October 2007)parsley (April 2006)









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