Recipe: Moules à la Marinière
Adapted from BBC Food
2 cloves garlic, finely chopped
1 small onion, finely chopped
1 cup dry white wine
1 lb mussels, scrubbed clean
1 stalk parsley (use only the leaves-finely chopped)
1 tablespoon unsalted butter (melted)
1 lemon (quartered and cut into small pieces)
Salt to taste
A dash of Black pepper
French bread, sliced
2 cloves garlic (finely chopped)
- In a small pot, add the melted butter, and then garlic, onions, lemon, and chopped parsley leaves.
- Add the mussels, wine, and salt and pepper. Cover, and cook over a high heat for about five minutes (shaking the pan intermittently until the mussels open).
- Slice the bread to medium thickness and rub garlic over it. Drizzle with olive oil and lightly toast on both sides.
- Serve the mussels in the pot with the bread on the side.