Marinated bouchot mussels
Ingredients
Instructions
- 3 l Bouchot mussels
- 4 shallots
- 50 g Butter
- 1 Bouquet garni (thyme, bay leaf, parsley)
- 1 garlic clove
- 30 cl Dry white wine
- Ground pepper
- Carefully scrape and brush the bouchot mussels under running cold water to remove the byssus. Sort the shellfish and discard the open mussels. Rinse the others thoroughly and drain them.
- Peel and thinly slice the shallots and chop the garlic clove, removing the germ.
- Melt the butter in a large pot and sauté the minced shallots and the garlic over low heat, stirring for 1 min.
- Then add the white wine and the bouquet garni. Pepper and salt moderately then boil everything. Add the shellfish and cover everything.
- Increase the cooking heat and stir, shaking the dish by the handles. all seafood and cover.
- Once the mussels have opened, remove the pot from the heat and leave covered for 2 minutes. Serve the mussels of bouchot marinières with a plate of fries.
Marinated bouchot mussels
Today we offer you the following recipe: Marinated bouchot mussels
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Marinated bouchot mussels Recipe – Marinated bouchot mussels Recipes
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