Moules Mariniere from The Cooking of Provence by Patricia Lousada
Don’t be daunted by the prospect of serving mussels at home. They are inexpensive, easy to prepare and cook in a matter of minutes. This is the classic French way of serving them – simple and...
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Cooking tools:
- Stiff brush
- Chef's knife
- Mixing bowl
- Pan
- Stove
Ingredients
- 2 3/4 kg (6 lb) mussels
- crusty French bread, to serve
- 4 shallots, chopped finely
- 300 ml (½ pint) dry white wine
- 25 g (1 oz) butter
- 4 tablespoons parsley, chopped finely
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