Ingredients :
4 kg mussels
200 ml white dry wine
5 onion (chopped)
150 gr. salted butter (cut into cubes)
1/2 bunch parsley
Black pepper

Preparation and serving:
Wash very well the mussels’ shells under cold, running water. Discard any open ones, or those with broken shells. Put them aside in a strainer to drain off water.
Put the mussels in a big pot, pour in the wine, chopped onions, shallots, pepper and cubed butter. Cover it and cook it under high heat.
Shake the pot every now and then so that the mussels are well mixed with the sauce (avoid stirring it with a spatula: it will squash the mussels).
Once all the mussels are opened, add in the parsley and shake the pot one last time.
Serve it immediately in a soup plate with a spoonful or two of the wine sauce over it and French fries on the side. Enjoy it with a glass of white wine.
Provide a side dish for the empty shells.

Back to French Cuisine page