Lorenza Avila

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Lorenza Avila

Mussels to the Mariniere

Name: Mussels to the Mariniere
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Mexicana
Ingredients: 9 tablespoons shallot, chopped; 4 cloves garlic; 2 cups white wine; 1 leave bay (laurel); 2 kilos mussel, clean; 4 tablespoons unsalted butter, cool; 1/2 cups parsley, minced; ground peppers; olive oils

20 mins

Low

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Lorenza Avila

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A delicious recipe to prepare the mussels in a white wine sauce with parsley. It really looks spectacular!

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Ingredients

6 portions

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9 tablespoons shallot, chopped
4 cloves garlic
2 cups white wine
1 leave bay (laurel)
2 kilos mussel, clean
4 tablespoons unsalted butter, cool
1/2 cups parsley, minced
ground peppers
olive oils

Preparation

In a large, high pot over medium-high heat, add a little olive oil and cook the echalots until they are soft, about 2 minutes. Add the white wine, the bay leaf and let the flavors come in for about 3 minutes.

Raise the temperature of the fire to high and add the mussels (already clean). Cover the pot and let the mussels cook until they open, about 6-8 minutes. Move the pot a little from time to time.

Remove the mussels with a spoonful and put in a bowl. Pull the mussels that have not been opened. Remove the bay leaf.

Cook the broth of the mussels until it boils; lower the temperature a little and add the butter. Beat with a balloon whisk to incorporate it. Season with salt and pepper and continue cooking until all the butter melts and the liquid has thickened.

Put the parsley and adjust the salt and pepper. Put the wine mixture on the mussels and serve immediately with toasted baguette bread.