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Moules Marinière (Steamed Mussels)

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Moules Marinière (Steamed Mussels)                                  Makes: 10 Portions


7 lb. Mussels, in shells

3 oz. Shallots or onions, chopped fine

6 Parsley stems

¼ tsp. Pepper

1 cup White wine

¼ cup Chopped parsley

3 oz. Butter

Salt to taste

Lemon juice to taste


  1. Scrub mussels well with a stiff brush and remove the beards. Clean well by soaking them in a salt brine of 1/3 cup salt per gallon of water and soaking for 20 minutes. Drain and repeat this step until they are free of sand. Rinse them in clean water before using.
  2. Place mussels in a stockpot or large saucepot. Add the shallots or onions, parsley stems, pepper and wine.
  3. Cover the pot and set it over moderately high heat. Cook until the mussels open, about 5 minutes.
  4. Drain the mussels and strain the liquid through a cheesecloth into a broad saucepan. Bring the strained liquid to a boil.
  5. Add the chopped parsley and butter. Swirl the liquid in the pan until the butter melts. Season to taste with salt and a few drops of lemon juice.
  6. For service: remove top shells of mussels (or leave them on, if desired). Place mussels in broad soup plates and pour the sauce over them.

To Steam without Wine: Substitute water for the wine and add 2 fl. oz. of lemon juice. Increase the onion or shallot to 6 oz. and add 3 oz. sliced celery.

For Mussels with Cream: Prepare the basic recipe above. Reduce cooking liquid by half and add 1 cup heavy cream or a liaison of 2 egg yolks and 1 cup heavy cream.


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