King Sitic Moules Mariniere- (4*)
Yield
4 servingsPrep
20 minCook
30 minReady
50 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4-5 | lbs |
mussels
|
*
|
| 1 | medium |
onions
chopped |
|
| 150ml | dry |
white wine
|
*
|
| ¼ | pint |
cream
|
*
|
| 1 | ounce |
parsley leaves
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
mussels
|
*
|
||
| 1 | medium |
onions
chopped |
|
|
white wine
|
*
|
||
| 118 | ml |
cream
|
*
|
| 28.9 | ml/g |
parsley leaves
chopped |
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Clean mussels and remove the beards by giving a sideways chuck - a downwards one will tear the mussel.
Remove any barnacles also as they will fall off and ruin the sauce.
DISCARD ANY OPENED MUSSELS.
Cook the onion in a little oil until soft.
Add the wine and mussels, cover and shake occasionally until the mussels are open.
Now add some pepper from the mill, then the cream.
Bring to the boil, shaking again, and transfer to a tureen.
Sprinkle with parsley and serve immediately.
DISCARD ANY MUSSELS THAT DID NOT OPEN.
Do not use salt as the mussels will be naturally salty.
