clean the mussels in cold water. Do not eat mussels unopened.


  • Mussels
  • Butter
  • shallots
  • Parsley, pepper
  • Dry white wine


Sautee the chopped shallots ( 4 or 5) in butter until tranparent, add clean mussels, pepper,parsley and white wine. Bring to boil until all the mussels open. Serve immediatly in soup dishes, dishing both the mussels and the broth

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Submitted 6/13/05.
Source: my father recipe
Submitted By: Ghislaine Quinn
moules mariniere