MOULES MARINIERE
The most wonderful person I had the chance to encounter. Never a cross word, and always so cheerful, Josephine Gayraud is 83 years old. An almost native of Nizas. Born in Spain and a resident of Nizas for the last 82 years. Her husband Gaston was born in the neighboring village of Fontés. To her regret, her family was a small one as she has only one daughter, presently living in Montpellier and a grandchild also in Montpelier. Retired, Josephine held the village epicerie for 33 years, so, you could say that her life revolved around food.
Please let me have a recipe of yours I said to her one day. “Well, which one would you like?” she asked me. the result is Moules à la Mariniere which she brought to me the very same afternoon. I TRIED COOKING IT, IT WAS FINGER LICKING GOOD.
MOULES Ã LA MARINIERE
- 1 kg. Mussles
- 1 carrot whole
- 1 onion whole
- 1 bay leaf - diced
- parsley chopped
- 1/2 cup dry white wine
- 2 small onions
- 2 Tbls olive oil
- water, enough to cover the mussels
- 2 Tbls, flour diluted in cold water
Wash mussels well under cold water and remove any sea weed.
In a large casserole add mussels, carrot, onion, bay leaf , parsley, wine, and bring to boil so that all mussels open up (any mussels that do not open, throw out). This cooking is necessary to open all mussels and produce some great tasting cooking juices. Once mussels are open set aside.
In another casserole, turn chopped onions and cook to a light transparent golden color, not brown. Add white wine and cook longer to reduce the liquid.
Once the liquid is reduced, blend the juices that are left from the cooked mussels to this casserole to the flour which was previously diluted in cold water and a drop or 2 of butter. mix slowly with a whisk or wooden spoon in a medium heat till the sauce begins to thicken. Add seasoning to taste. Pour the sauce over the opened mussles and serve while still hot. and Voila, do not forget the fresh French bread and the chilled white wine . Country bread is equally good with dish.
