Moules Marinière from The Times Cookery Book by Katie Stewart
Discard any mussels with broken shells. If some are open, tap sharply with another mussel; they will close up if still alive; discard any that remain open. Scrub the mussels and, using a knife, pul...
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Cooking tools:
- Chef's knife
- Mixing bowl
Ingredients
- chopped parsley
- 4–6 tablespoons dry white wine
- 1 small onion
- 1 level teaspoon flour
- 1 oz (25 g) butter
- 2 quarts (2¼ litres) fresh mussels
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