Mussels a La Mariniere

Rinse the mussels well under running water and remove the bark. Discard opened or broken mussels on the spot.

Put the mussels in a bowl. Heat over a strong fire and add white wine and shallots. Cover and shake the pot until the wine boils and the mussels have risen after a few minutes. Then pour off the stock into a saucepan. Cover the mussels and keep them warm. Discard the mussels that have not opened.

Boil the stock by half. Gently fold in the butter and season strongly with the juice of one lemon, salt and freshly ground pepper.

The mussels can then be served in different ways. Offer baguette bread with them.

First, arrange in the shell in soup plates, baste with the sauce and sprinkle with parsley.

Second, release from the shell, then arrange in half the shell on shallow plates, baste with sauce and sprinkle with parsley.

Thirdly, remove from the dish and arrange in soup plates with a few strips of vegetables blanched in vegetable soup, baste with the sauce and sprinkle with parsley.

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