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Moules Marinieres - OLIVER MASSART, 'EPOQUE' - BELGIAN BEER CAFE

 
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Serving size: Serves 2
Cuisine type: German
Cooking time: Less than 15 minutes
Course: Entree, Main

INGREDIENTS

1kg mussels, cleaned
1 small onion, sliced
1 stick of celery, sliced
1 garlic clove, chopped
50ml water or white wine
pepper
2 tablespoons butter
1 tablespoon parsley, chopped
METHOD

Melt 1 tablespoon of butter in a casserole pot.

Add mussels with onions, celery, garlic and water (or white wine).

Cook until mussels have opened; stir frequently to make sure mussels are cooked evenly.

Add 1 tablespoon of butter and the parsley and stir.

Ready to serve.
 
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