Patti’s Mussels a la Mariniere

How to cook Patti's Mussels a la Mariniere

Ingredients: 50 fresh mussels, scrubbed and debearded 2 tablespoons extra virgin olive lubricant 5 cloves garlic, minced 1 cup white wine 2 tablespoons margarine or butter 3 green onions, chopped 1 bunch fresh parsley, chopped 3 roma (coup) tomatoes, chopped salt and pepper to pinch

Directions: Place mussels in a large bowl with cold water to provide for. Let them soak for adjacent to 20 minutes to remove any dirt or sand. Heat olive oil in a large stockpot over medium-low awaken. Add garlic, and saute for one trivial, but do not brown. Add the chopped green onion and tomatoes, and cook until almost unsound. Pour in the white wine, and stir in the parsley and butter. Bring to a stew, and allow to boil until the liquid has reduced by half, involving 15 minutes. Season with salt and pepper to try. Add the mussels to the pan, cover and allow to cook until the shells are opened, here 10 minutes. Transfer the mussels and sauce to a large serving trundle, discarding any unopened shells. Bon appetit!


Servings Per Modus operandi: 6

Amount Per Serving

Calories: 161

Total Fat: 8.7g Cholesterol: 18mg Sodium: 151mg Total Carbs: 5.7g Dietary Fiber: 0.9g Protein: 7.7g

Prepare time:10 Min

Cook time:15 Min

Ready in:25 Min

Serving in compensation:6 peoples

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