Mussels
Ingredients
Instructions
- 2 l Bouchot mussels (about 1.4 kg)
- 20 cl white wine
- 30 g Butter
- 3 shallots
- 2 garlic cloves
- 1 Bunch of parsley
- Pepper
- Carefully wash the mussels by immersing them in cold water and stirring them for 2 to 3 minutes.
- Eliminate the mussels that remain ajar after you have tapped on their shell.
- Scrape the mussels one by one and remove the filament (byssus) protruding from the shell.
- Peel and finely chop the shallots and garlic cloves. Wash the parsley, squeeze it. Chop the tails very finely. Set them aside and chop the leaves more coarsely.
- Melt the butter in a large saucepan. Add the shallots to sauté gently. As soon as they are translucent, add the garlic then the white wine and the chopped parsley stems.
- Bring to the boil over high heat and cook for 2 minutes, before adding the mussels. Cover the pot until the juices come back to a boil. As soon as the steam escapes, remove the lid and mix the mussels constantly with a large wooden spoon, so that they open regularly.
- Pepper generously and add the minced parsley leaves. Leave to cook for a maximum of 5 minutes: over-cooking will cause the mussels to shrivele.
- Distribute the mussels and their juice in deep plates, heated beforehand, and serve immediately.
Mussels
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