Moules a La Mariniere

Prepare mussels: see instructions

Peel and chop onion.

Heat olive oil in a high frying pan, add onion, bay spice and kitchen herbs, saute gently.

Add the mussels and deglaze with the white wine. Season lightly with salt and pepper and cook, turning carefully with a wooden ladle or gently shaking and stirring, for about 8 minutes at a low temperature with the lid closed, until the mussels have opened (discard the mussels that do not open).

Shake the mussels into a colander, reserving the broth for any further preparation.

Serve as moules marinieres:

Arrange the mussels in large hot plates, remove culinary herbs. Whisk the cold butter into the stock in small pieces and pour the sauce over the mussels.

Garnish with lemon wedges and bring to the table with crusty garlic bread.

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