Mussels 'Marinier'
Appetizers • European
Description
Marinier is a method of cooking not only mussels but also other seafood: they are boiled in white wine with the addition of onions.
Ingredients
- Pasta shells 5 lbs
- Onion 1 piece
- Parsley 1 bunch
- Garlic 2 cloves
- Butter 2 tablespoons
- Dry White Wine 10 fl oz
- Meyer Lemon Juice 2 tablespoons
- Ground Black Pepper to taste
- Dried Chamomile 1 teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly wash the mussels with a brush. Peel and finely chop the onion and parsley. Peel and mince the garlic.
Step 2
In a large pot, melt the butter, add the onion, and sauté, stirring, until lightly golden. Add the mussels, parsley, and garlic to the pot, pour in the wine, add lemon juice, thyme, salt, and pepper. Place on high heat, covering with a lid.
Step 3
When the liquid comes to a boil, shake the pot to ensure the mussels heat evenly. Once all the mussels have opened, use a slotted spoon to transfer them to deep bowls (discard any mussels that did not open).
Step 4
Season the remaining broth with salt and pepper to taste, strain it. Pour the hot broth over the opened mussels and serve immediately.
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