Fast and Delicious

In less than 10 minutes, You Are a Star!

French recipes have always been known for its subtle tastes that satisfy the taste buds of guests across nations. And, many of these meals have been adopted by most restaurants the world around for their wealthy and satisfying flavors. While this culture of preparing the dish embodies many different pallettes, there are some French recipes that can be identified a true classic. One of the most popular and delicious French meals is Mussels Mariniere.

Mussles Mariniere is a remarkably famous French recipe. This makes use of freshly made mussels in wine sauce. Other ingredients like vegetables and onions are added to this French recipe to add delectable flavors. While this recipe is good to taste, it is very easy and fun to prepare too. Only 10 minutes and you are done. Though this recipe contains less calories and is therefore healthy!

Ingredients:

• 2 pounds of fresh Mussels
• ½ cup of chopped Parsley leaves
• ½ cup of chopped Shallots
• 2 cloves of chopped Garlic
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup dry White wine
• Ground Black pepper

Preparation:

1. Clean the mussels’ edges by pulling off the beard and scrub all the soil an barnacle. If the mussels are open, tap them to check if they will close. Remove those that remains open. Also, throw away any unusually heavy mussels as they are most likely just hells filled with soil. aside the cleaned mussels for later.
2. In a big stock pot, hold all the mussels over medium heat. Add the butter and olive oil. Once the butter has melted and starts to form foams, you can now add the shallots. Saute using medium heat until the shallots become soft and translucent. Next, add the garlic and continue sauteeing until is aromatic. Add the wine and parsley to the pot and bring liquid to a boil. Cook over high heat lessening the liquid by at least 1/3.
3. Add the mussels to the cooking pot and cover. Adjust the heat to high flame, occasionally checking and shaking the pan for at least 5 minutes or until all the mussels have opened. Take off the mussels from the pot throwing away the unopened pieces.
4. Put the mussels in a warm serving dish. Strain the liquid using cheese cloths and pour the liquid over the mussels. Drizzle the chopped Parsley on top and serve while hot.

Additional Reminders:

Serve the dish with a dry aromatic White wine. In France, this recipe is usually served with a Muscadet. An aromatic, California Pinot Grigio will also do the trick.”

Linda Rosario is a blogger from chefneeds.com “The Kitchen Every Chef Needs” which offers sandwich prep tables, prep tables, bakery display cases, deli display case, pizza prep tables, and other restaurant supplies. Linda loves painting and cooking. She also has a small pastry shop.