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Moules Marinière
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 15 Min.
Cook Time: 25 Min.
What you need:
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4 lb. 7oz. fresh mussels, washed, de-bearded and scrubbed
2 Tbsp. butter or margarine
1 onion, finely chopped
1 clove garlic, crushed
1-1/4 c. dry white wine, or stock
2 Tbsp. lemon juice
3 bay leaves
salt and black pepper
3 Tbsp. fresh chopped parsley
What to do:
1. Melt the butter or margarine in a large saucepan and lightly fry the onion and garlic, until onions are soft and transparent.
2. Add the wine and lemon juice, bay leaves and seasonings and bring to the boil. Add the mussels all at once, cover and cook over a high heat, shaking the pan occasionally to ensure even cooking.
3. When all the mussels have opened (discard any that remain closed), transfer to a heated serving dish, reserving the liquid. Return the liquid to the heat and boil rapidly until reduced by half, stir in the parsley and season to taste.
4. Pour the sauce over the mussels, before serving with French bread.

* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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