Classic French Mussels Recipe at Shanelle Herron blog

Classic French Mussels Recipe. In a large pot, sweat the diced shallots with butter and sprig of thyme on medium heat for 30 seconds. Increase heat to high and add cider or wine. Add leeks, shallot, garlic, and bay leaves. Meanwhile, boil the wine in a small pan for 30 seconds. Add the mussels, wine, cream, butter, and parsley and season well with salt. Wash the parsley and finely chop. Add the white wine into the pot with a large pinch of pepper and bring to a hot heat. In the meantime, (optional) gently crush whole garlic clove with the palm of your hand and add into the pot. Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds. Add the shallots and garlic and sauté until softened, about 5 minutes. *the % daily value (dv) tells you how much a nutrient in a food serving contributes to a daily diet. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes. Drain the mussels in a colander. Pour in the dry white wine and bring the mixture to a simmer. Let it cook for 2 minutes to allow the alcohol to evaporate and the flavors to meld.

Let it cook for 2 minutes to allow the alcohol to evaporate and the flavors to meld. Increase heat to high and add cider or wine. Wash the parsley and finely chop. *the % daily value (dv) tells you how much a nutrient in a food serving contributes to a daily diet. Add the mussels, wine, cream, butter, and parsley and season well with salt. Pour in the dry white wine and bring the mixture to a simmer. Add leeks, shallot, garlic, and bay leaves. Drain the mussels in a colander. To cook the mussels in a large saucepan over a high heat, melt the butter. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.

CLASSIC FRENCH MUSSELS MARINIERE (WHITE WINE SAUCE) — Soheila Mussels

Classic French Mussels Recipe Add the shallots and garlic and sauté until softened, about 5 minutes. Add leeks, shallot, garlic, and bay leaves. Add the white wine into the pot with a large pinch of pepper and bring to a hot heat. Meanwhile, boil the wine in a small pan for 30 seconds. In a large pot, sweat the diced shallots with butter and sprig of thyme on medium heat for 30 seconds. *the % daily value (dv) tells you how much a nutrient in a food serving contributes to a daily diet. Add the onion, bay leaves and thyme, stir and then add the wine after 10 seconds. Increase heat to high and add cider or wine. Drain the mussels in a colander. Let it cook for 2 minutes to allow the alcohol to evaporate and the flavors to meld. To cook the mussels in a large saucepan over a high heat, melt the butter. Pour in the dry white wine and bring the mixture to a simmer. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Wash the parsley and finely chop. In the meantime, (optional) gently crush whole garlic clove with the palm of your hand and add into the pot.