Cookbook:Mussels in Onion and Butter Sauce (Moules Mariniere)

| Seafood | Mussel

Ingredients

 * 6 shallots, chopped
 * 1 clove of garlic
 * ¼ cup butter
 * ¼ cup dry sherry
 * ½ a bay leaf
 * 3 quarts scrubbed, bearded mussels
 * ¼ cup chopped parsley
 * Salt
 * Pepper

Procedure

 * 1) Sauté the shallots with the garlic clove in ¼ cup butter until golden.
 * 2) Place wine and bay leaf in a large skillet.
 * 3) Add the sautéed shallots and mussels, salt, and plenty of pepper.
 * 4) Agitate pan for 6–8 minutes on moderate-high heat. Allow mussels to cook evenly, removing them from the heat once the shells open.
 * 5) Discard any mussels that did not open.
 * 6) Pour mussels into heated bowls.
 * 7) Sprinkle with parsley and serve.