Wednesday, Oct 26, 2016
One of America's Great Newspapers ~ Toledo, Ohio

Mussels Steamed in Wine (Moules Mariniere)

2 tablespoons olive oil

1/4 cup chopped onions

2 cloves garlic, finely chopped

1/4 cup celery or green pepper, chopped

2 pounds mussels

1/4 cup white wine

Optional garnishes:

Grated lemon peel

Fresh chopped parsley

Cook's note: To make this recipe Italian-style, add 1 to 2 cups fresh chopped or canned tomatoes, drained, while mussels cook.

Saute onion, garlic, celery/green pepper in oil in large saucepan over medium heat for 30 seconds. Add mussels and wine. Cook for about 4 minutes, until mussels open. Shake pot occasionally while cooking. Serve in soup plates with broth, garnished with lemon peel and parsley.

Yield: 4 to 6 as an appetizers or 2 to 3 as a main course.

Source: The Great Eastern Mussel Farms

Click to comment

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 Toledo Blade

To Top

Fetching stories…