Atlantis of Kilmore Quay | Moules Mariniere
Moules Mariniere Method - Set a large saucepan over a medium heat. Melt the butter. Add the chopped shallot and garlic and cook for a couple of minutes.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Serving bowl
- Spoon
Ingredients
- 1 kg Mussels, prepared
- A knob of butter
- 1 Shallot, finely chopped
- 1 Clove of garlic, peeled and crushed
- 40 ml White wine
- Chopped parsley, to serve
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