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Moules Marinières shellfish 2 pounds cultured mussels 1/2 cup dry white wine 2 shallots; minced 1 clove garlic; minced 1 pepper 2 tablespoons chopped parsley Debeard and rinse mussels under cold water. Discard any that are not closed after 1 minute. Place mussels, wine, shallots and garlic in a large pot. Cover and bring to a boil over medium-high heat. Do not open the lid during the first 5 minutes or the meat may stick to the shell. Cook, shaking the pan occasionally, until the mussels open, about 6 minutes. Discard any mussels that remain closed. Remove from heat and sprinkle with pepper and parsley. Divide among soup bowls and pour cooking liquid over top. Serve immediately with crusty bread to sop up the flavourful broth. Contributor: President's Choice Magazine - October, 1998 Yield: 2 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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