Patti's Mussels a la Mariniere
A great quick dinner and a great basic sauce for a mussels dish. I used an inexpensive chardonnay. Pair with linguini, a thin spaghetti or, just crusty bread.
I only used about 35 mussels, for 4 servings (with pasta). As other commenters have said, I would double the sauce ingredients, because of the reduction, there's just not much sauce left for sopping up with the bread. Double: the garlic (and then maybe add 3 more cloves), the wine, butter, tomatoes and onion.
The parsley seems enough. Do add the onions and parsley in the last 5 min or so and save a little to add as garnish.
5 users found this review helpful
Aug. 9, 2011