Mussels marinière with parsley Ingredients: 20 g of - butter - 2 - onions - 0.5 bunch of - parsley - 2 kg of - mussels - 25 cl of - white wine - 1 stalk of - celery.
Utensils： 1 knife knives- 1 frying pan- 1 wooden spoon 1 lid 1 kitchen scales-
Total time:
30 min
Preparation:
20 min -
Cooking:
10 min
Phase 1
Clean the molds well. Finely slice the 2 onions, then cut the celery into small pieces.
Phase 2
Brown the onions and celery in the butter for about 5 minutes, stirring constantly.
Phase 3
Pour in the mussels and the white wine. Mix well.
Phase4
Stem then roughly chop the parsley and add it. Cover and cook over medium heat for 10 minutes. Stir occasionally.
Phase 5
At the end of cooking, the mussels must all be open.
Utensils： 1 knife knives- 1 frying pan- 1 wooden spoon 1 lid 1 kitchen scales-
Total time:
30 min
Preparation:
20 min -
Cooking:
10 min
Phase 1
Clean the molds well. Finely slice the 2 onions, then cut the celery into small pieces.
Phase 2
Brown the onions and celery in the butter for about 5 minutes, stirring constantly.
Phase 3
Pour in the mussels and the white wine. Mix well.
Phase4
Stem then roughly chop the parsley and add it. Cover and cook over medium heat for 10 minutes. Stir occasionally.
Phase 5
At the end of cooking, the mussels must all be open.