A Charentaise take on the traditional moules mariniére recipe
|Ingredients: (for 4 people)|
2 kg mussels
10 cl Pineau blanc (can be substituted with a dry white wine)
1 large onion finely chopped
4 or 5 small shallots finely chopped
What to do:
Clean the mussels well, rinsing vigorously in fresh water and removing any beards, discarding any that do not close when tapped sharply with a knife.
Place the mussels in a large casserole or saucepan on a high heat, add the pineau, onion and shallots, butter and freshly ground pepper. Keep the mixture moving, this is best done by shaking the casserole by its handles over the heat.
Once all the mussels have opened, serve on a warmed platter or direct to the table having sprinkled the chopped parsley over them all.
If any mussels do not open during cooking, discard them.
Reproduced with thanks to Mme Susie Bouet and “Le Cognac Gastronome” by Andrée MARIK
Photo: CC alexbrn/Flickr