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Mussels in Onion and Butter Sauce (Moules Mariniere)

Mussels in Onion and Butter Sauce (Moules Mariniere)
DinnerFrench⏱ 20 minServes 4EasyGluten-freeEgg-freeNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

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

Method

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

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
Photo: File:Moules Mariniere (15561322241).jpg by Ben Brown (CC BY 2.0) · source