FrenchEntrée: A Favorite Recipe for Mussels
There is nothing simpler or more satisfying than moules mariniere on a cold winter's night.
Saute in butter/olive oil: finely chopped onion, garlic, fennel, sprigs of thyme, salt and pepper. Add the cleaned mussels, then the white wine (or juice of half a lemon), and very finely chopped parsley. Simmer for 5 minutes. Strain liquor through a fine sieve into a saucepan, add single cream and heat thoroughly. Place mussels in soup plates and add piping hot liquor. Serve with warm crusty French bread.
How To Make Moules Mariniere
How To Eat Mussels Like An Islander
And this is how one eats them.
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