You are here: Home / Tasty Treats / Winter Garden / Moules Paris at Home

Moules Paris at Home

Comments
Moules (Mussels) cooked in white wine. If you can't make it to Rue des Italiens in Paris and set down in the restaurant which can only be called Moule Heaven, with so many flavors of Moule you will have a hard time deciding what to have. Where you are served a big bowl of Moule with a big bowl of bread and a table wine on a simple table where you are surrounded by the simple pleasure of people enjoying great food and each other without need to be concerned by anything beyond the pleasure of the moment, then try the following recipe with good friends at home.
Moules Paris at Home

Paris at home

 

Ingredients (for 4 persons)

  • 5 tablespoons butter
  • 2 minced shallots
  • 2 minced garlic
  • Hot pepper
  • Salt
  • 2 sprigs thyme
  • 1 cup dry white wine
  • Tarragon, fresh
  • 1 bunch chopped fresh parsley
  • 4 pounds (2 kg) live black mussels

Rinse mussels in cold water (if needed scrub them and take the beard off)

Heat butter in a large Dutch oven or deep saute pot, add shallots, garlic, dried red pepper, thyme and simmer until the shallots are soft.

Add white wine and salt and bring to a boil.

Add the fresh herbs and the mussels. Cover and cook the mussels for 5 to 6 minutes, shaking the pan occasionally, until the mussels are opened.

Discard any mussels that have not opened.

Tip: Serve in bowls, serve with crusty, grilled garlic bread to dip the juice and white wine

 

We had a plan to travel for few days with our mother visiting us in Switzerland to Paris. We had a hotel booking and train tickets with the super speed train direct from Basel to Paris. But unfortunately Paris was at strikes.... So the day of our planned travel we decided to cancel Paris, but we have been so excited and looking forward to eating freshly prepared moules (as they are called in France) with lot of garlic and fresh parsley.

Luckily we could buy at a local fresh fish store fresh mussels and my mother in law taught me how to cook them: in white wine,  with lots of fresh parsley and garlic. We had a luxurious and very reasonably priced dinner at home.

 

cooking moules

Document Actions

blog comments powered by Disqus
Dr. Lustig's Book

In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control.

Ads by Google