Note to Self:

Tuesday, November 23, 2010

Moules Marinière

Super easy to prepare and mouthwatering delicious...nothing more to say. OK, toasted Ezekiel bread to dip in the juice makes it even better!


Moules Marinière
Makes 4 servings.
3 pounds mussels, washed, rinsed, and de-bearded
1/2 cup white wine
2 cloves garlic, minced
2 plum tomatoes, diced
Sea salt and cracked black pepper to taste
1 handful flat-leaf parsley, washed and chopped

Place all of the ingredients except the parsley in a low-sided pot or a very large skillet. Cover the pan and place it over a fast flame. Cook the mussels, shaking the pan occasionally, until they open, then cook for an additional minute. Remove from the heat and sprinkle the parsley across the mussels.

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