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Mussels a la Mariniere

  • 50 mussels
  • 1/2 cup butter
  • 6 chopped shallots ( or 1 onion)
  • 1 glass white wine
  • Mignonette (coarse-ground black pepper)
  • 1/3 teaspoon chivee, chopped
Wash mussels well. Place them in saucepan with butter, shallots, mignonette, salt, and dash red pepper, add glass of white wine, cover saucepan and steam until tender. Drain liquor into another saucepan, bring to the boiling point, thicken with white sauce and chives, season to taste; pour atop the hot mussels and serve like a rascal with a smile on your face.
Submitted by Cassyjean - Torrington, CT Jun 6, 2009 15 min 30 min 45 min
Recipe Rascal