Moules Marinieres
Ingredients
5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf
Preparation:
Step 1: Rinse the mussels under water for 10 minutes.
Step 2: Pour the wine with the onion, parsley and herbs in a pot. Boil for 3 minutes.
Step 3: Add the mussels, cover and boil again over high heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom on the pot.
Step 4: When the shells are open, shut off the heat and sprinkle with chopped parsley. Discard any mussels that haven't opened.
Serving: In soup plates with bread and butter.
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Dutch oven from the Ecolo Verde range
