Moules À La Malouine (mussels Like in Saint-Malo)
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s), finely chopped
- 0.5 ½ bunch parsley, smooth and 1 bouquet garni
- 2 kg mussels (mussels), washed and brushed
- 15 g butter
- 0.25 liter ¼ wine, white, dry
- 100 g crème fraîche
- pepper
Print Recipe
Pin Recipe Instructions
- Heat the butter in a saucepan and sauté the onion until translucent. Add the parsley stalks and the bouquet garni, deglaze with wine and reduce to half over high heat. Put the mussels in the pot and cook for 4-5 minutes until the mussels open. Place opened mussels in a terrine with a slotted spoon (discard closed mussels).
- Sieve the stock, bring to the boil with crème fraîche and season with pepper.
- Pour the sauce over the mussels and sprinkle with chopped parsley leaves.
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