Photo du Jour - Moules Gratinées

Cheesy, gratinéed mussels. Yum! Pin It

Moules Marinières

This is one of the easiest recipes.

Plump, juicy mussels in a white wine, garlic and shallot sauce. Plenty of French bread to soak up the sauce. A glass of the remaining white wine.
Perfection!




Moules Marinières
serves 4

extra virgin olive oil
1 shallot, finely chopped
3 cloves garlic, finely chopped
1 cup dry white wine
3 pounds live mussels, rinsed and debearded just before cooking
handful of chopped fresh parsley
black pepper

Warm the olive oil in a large stockpot over medium low heat.
Sauté the shallot and garlic until translucent.
Add the wine and boil until reduced slightly.
Add the mussels, cover, and cook, shaking the pan occasionally, until the mussels open, then cook for an additional minute.
Remove from the heat, evenly divide the mussels among 4 shallow soup bowls, sprinkle with parsley and black pepper, and pour the cooking juices over all.
Serve immediately. Pin It

Pulling Mussels (From the Shell)

Went off to the seaside today to enjoy a beautiful, sunny day. It was almost 70 degrees in the sun so we soaked up as much as possible!
Ate steamed mussels with fries (moules frites) and enjoyed some Picpoul de Pinet wine.



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