BBQ
RECIPES
MUSSELS
MARINIERE RECIPE
2
cups dry white wine
1
Onion
1
Bayleaf
4
peppercorns
A
few sprigs parsley
4
shallots or spring onions
2
kg (4 lb.) mussels
8
shallots or spring onions, extra
125
g (4 oz.) butter
4
tablespoons flour
¾
cup cream
Salt,
pepper
2
tablespoons chopped parsley
Place
wine, peeled and roughly-chopped onion, Bayleaf, pepper corns, parsley and
chopped shallots into a saucepan; cover and bring to boil then reduce the
heat, to simmer for 5 minutes.
Strain
and reserve the liquid; return the liquid to saucepan. add well-scrubbed and
washed mussels and extra chopped shallots; cover, then boil gently for 5 to 6
minutes or until the mussels open; then drain, reserving liquid.
Remove
one shell from each mussel, leaving the meat attached to the other
shell.
Place
the mussels onto a serving dish and keep warm.
Reduce
the liquid in pan by half over high heat.
Cream
together butter and flour, add to liquid in pan and stir until the sauce boils
and thickens.
Add
chopped parsley, season with salt and pepper.
Stir
in cream, heat through and pour over mussels.
Serves
4.
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