Mussels in Onion and Butter Sauce (Moules Mariniere)

Name: Mussels in Onion and Butter Sauce (Moules Mariniere)
Ingredients: 6 shallots, chopped; 1 clove of garlic; ¼ cup butter; ¼ cup dry sherry; ½ a bay leaf; 3 quarts scrubbed, bearded mussels; ¼ cup chopped parsley; Salt; Pepper

Ingredients

6 shallots, chopped
1 clove of garlic
¼ cup butter
¼ cup dry sherry
½ a bay leaf
3 quarts scrubbed, bearded mussels
¼ cup chopped parsley
Salt
Pepper

Steps

Sauté the shallots with the garlic clove in ¼ cup butter until golden.
Place wine and bay leaf in a large skillet.
Add the sautéed shallots and mussels, salt, and plenty of pepper.
Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
Discard any mussels that did not open.
Pour mussels into heated bowls.
Sprinkle with parsley and serve.

More recipes with shallot, garlic, butter, wine, bay leaves or parsley

Adapted from “Mussels in Onion and Butter Sauce (Moules Mariniere)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.