Mussels Marinière

Malzemeler

• 1 kg Fresh mussels
• 200 ml White wine
• 2 small Shallots
• 3 cloves Garlic
• 2 tbsp Butter
• 3 tbsp Fresh parsley
• 4 slices Crusty bread

Talimatlar

1. 1

   Clean and debeard mussels. Discard any that don't close.

2. 2

   Sauté shallots and garlic in butter.

3. 3

   Add wine, bring to a boil. Add mussels, cover.

4. 4

   Steam 3-4 min until all mussels open. Discard any that don't.

5. 5

   Sprinkle parsley. Serve with crusty bread for the broth.