A new look at cooking and home decorating...with an attempt to add more greens to the plate, more vegetarian options & hopefully lots of new ideas to explore

Tuesday, April 1, 2008

Moules Mariniere


Mussels should be closed before cooking and open after cooking. Very simple.

4 Shallots, peeled and minced
1 ¾ cup white wine
5 Tablespoons butter
1 clove of garlic minced
¼ cup parsley, minced
¾ cup panko breadcrumbs
Pinch of salt and pepper
Mussels, 1 bag (about 2 pounds)

Into a large stockpot place the shallots, wine, butter, garlic and parsley. Simmer over medium high heat. Reduce the heat, add in the breadcrumbs, stir then add in the mussels. Cover and cook on medium low for about 5 minutes. Serve with crusty French bread.

1 comment:

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