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Moules Marinière

Yield 5 servings (serving size: about 20 mussels, 3/4 cup sauce, and 1 slice bread)
Moules means "mussels" in French, while marinière refers to a sauce made with onions, white wine, and herbs.

Ingredients

  • 2 cups dry white wine
  • 1 cup finely chopped onion
  • 1/3 cup chopped fresh flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 4 thyme sprigs
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 5 pounds fresh mussels, scrubbed and debearded (about 100 mussels)
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 tablespoons margarine, softened
  • 5 (1-ounce) slices French bread

Nutrition Information

  • calories 200
  • caloriesfromfat 24 %
  • fat 5.3 g
  • satfat 1 g
  • monofat 1.9 g
  • polyfat 1.5 g
  • protein 12.1 g
  • carbohydrate 25.5 g
  • fiber 1.7 g
  • cholesterol 20 mg
  • iron 4.3 mg
  • sodium 654 mg
  • calcium 49 mg

How to Make It

  1. Combine first 8 ingredients in a large stockpot; stir well. Add mussels; cover and cook over high heat 13 minutes or until mussels open, stirring well after 3 minutes. Discard thyme, bay leaves, and any unopened shells. Remove mussels with a slotted spoon, and divide into 5 individual shallow bowls.

  2. Combine flour and margarine in a small bowl; stir well. Add flour mixture to wine mixture, stirring with a wire whisk until blended. Bring to a boil, and cook 8 minutes or until slightly thickened. Spoon wine mixture over mussels. Serve with French bread.