Monday, January 14, 2013

Moules

I love mussels.  I especially love them cooked with wine and butter in the classic french style.  They are inexpensive, they cook in less than ten minutes, and they are hard to mess up.  These are best served with crunchy french bread that you must let linger in the liquid until pleasantly soggy before eating.

2 tablespoons of butter
2 cloves of minced garlic
1/2 onion (diced)
2 tablespoons of chopped fresh parsley 
A bunch of mussels
1 1/3 cup of white wine
Crusty french bread for soaking

First soak the mussels in water for about 20-30 minutes.  Scrub them and remove any beards before draining.  Melt the butter in a large dutch oven over medium heat.  Add in the garlic, onion and herbs and sweat for about three minutes.  Add the mussels and cover with the wine and stir. Put the lid on the dutch oven and let the mussels steam for about 5 minutes until they open. 

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