Moules Mariniere

Ingredients

• Mussels
• Shallots
• garlic
• Parsley stems
• White Wine
• lemon juice
• parsley
• butter
• salt

Method

• 1. Scrub mussels well.
• 2. Sweat shallots, garlic, parsley stems in small amount of butter, briefly.
• 3. Add mussels & wine.
• 4. Steam mussels about 5 min in covered pot.
• 5. Drain mussels through cheesecloth lined china cap into a broad saucepan.
• 6. Bring sauce to a boil.
• 7. Add parsley & butter (monter au beurre) and swirl in pan until butter melted.
• 8. Season w/salt.
• 9. Place mussels in broad soup bowl/plates and pour sauce over.
• MOULES MOUSSELINE: Prepare mussels as above through steam process. Finish with Sauce Hollandaise mixed with whipping cream (whipped very smooth): 1C H.S. to 1/2 W.C. Top mussel half with this mixture and place under salamander and gratiner or brown a short amount of time.

Notes

• SERVINGS: 1
• SOURCE: Chef Klaus Loos/Gisslen Text