Moules Meuniere Recipe. Add the mussels to the wine mixture and cover. In a saute pan, heat the olive oil.
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Bring up to a boil, reduce to a simmer. When the oil is hot, saute the shallots and garlic. It is full of flavour, textures, looks beautiful and has a warm welcoming aroma that is hard to beat.
Add The Wine And Butter.
Bring up to a boil, reduce to a simmer. It would be great if you could serve them with some toasted baguette. Discard any shells that do not open.
Add The Mussels To The Wine And Cover.
Classic moules mariniere is a dish that my family love. In a pot, bring the butter, shallots, wine, herbs and salt and pepper to a boil. Use your hands to remove the mussels from the floury.
Discard Any Shells That Do Not Open.
Add the bay leaves and thyme. Add the wine and butter. Garnish it with minced parsley.
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Remettez le jus sur le feu. Serve the steamed mussels in shallow pasta/soup bowl. When the oil is hot, saute the shallots and garlic.
Simmer The Mussels For 5 To 8 Minutes Or Until The Shells Open.
It is full of flavour, textures, looks beautiful and has a warm welcoming aroma that is hard to beat. Bring up to a boil, reduce to a simmer. Put the chopped shallots, thyme leaves, bay leaf and wine into a large pan, and bring to a simmer.
