Mussels with rosemary

(Moules au romarin) – Muscle au roumaniéu

File:Cooked_mussels_DSC09244.JPGPreparation : 20 minutes
Cooking time : 15 minutes

Ingredients for 4 people :

2 litres of mussels.
A glass of white wine.
A spoon of flour.
A nice branch of rosemary.
An onion.
Olive oil.

Cut the onion into small dices of about 5 mm. Put them into a large saucepan with some olive oil. Add the mussels which have been thoroughly cleaned and rinsed in fresh water. Light your gas fire at maximum. As soon as the mussels start to open add the branch of rosemary and stir. Lower the flame, sprinkle with flour and add the white wine. Allow to cook for another 10 minutes on a low heat. This method allows the mussels to give out all their taste.
To be eaten with a white rice from Piedmont.
The rosemary encourages the mussels to give out all their taste.

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