Moules à la mariniére (mussels with vinsauce)

Ingredients for Moules à la mariniére (mussels with vinsauce)

Instructions for Moules à la mariniére (mussels with vinsauce)

To prepare the Moules à la mariniére (mussels with vinsauce) recipe, please follow these instructions:

A thick-bottomed pan greased with plenty of butter. Herein be the parsley, celery, leek and udskåren carrot, bay leaf and pepper.

scrub the mussels under running water, and boxes all the mussels that don't close it by touch, as well as all who are particularly heavy (clams containing a quantity of sand that can destroy the whole law). Put the mussels over the vegetables (if the Pan is too small for all the mussels, vegetables can be used for the next boiling). The wine came in, and let the Court Cook a few minutes at high heat, shake the Pan occasionally, until all the mussels have opened. take the mussels up, and place them on a platter. Boil the liquid for a few minutes and pour it over the mussels.

They are eaten with baguette.