Moules Marinière

🧂 Ingredients

• 4 kg mussels
• 1 bottle dry white wine such as sauvignon
• 40 gr unsalted butter
• 100 gr chopped onion
• 60 gr chopped shallot
• 4-5 chopped garlic cloves
• 1 chopped celery stalk
• 1 bouquet garni
• 2 handfuls chopped parsley

Instructions

• 1 Scrub the mussels well under cold water and pull out the beards by gripping them
  and pulling towards the hinge-end of the mussel. Discard any open or broken
  shells.
• 2 Sweat the onions, celery and shallots with the butter for a minute in a large
  stock pot.
• 3 Increase the heat and add the mussels, the garlic, the bouquet garni and the
  white wine with some freshly cracked white pepper.
• 4 Cook with a lid on for 2 minutes and start shaking the pan to move the mussels
  around. All are cooked when the mussels are open.
• 5 Stir in the parsley and serve immediately.

Nutrition Info