Moules Mariniere - Something French

I wanted to cook something different out of the mussels (tahong) that we have. Hmmm... why not cook it, the French way!
We still have back ribs, chicken and mussels in the freezer. Thing is, the people here are on a diet, except for me and our helper. I decided on the mussels. Tired of the usual "Tinolang Tahong" or Mussel Ginger soup, I thought of Moules Marienere (moohl mar-ee-nee-air), a French way of cooking mussels steamed in white wine.
Besides, I want to share with you something French, to serve specially when friends or the in-laws are coming over for dinner. Mussels here cost only P50-60 per kilo, easy on the budget. I made some variations, though, by adding butter, flour and milk . Let's start!  :)

MOULES MARINIERE

Ingredients:

• 1 piece onion, chopped or quartered
• 4 Tbsp olive oil
• 1 kilo mussels (tahong), washed and cleaned well under running water
• 1 cup white wine
• 2 cups water
• 2 pieces bay leaves
• salt and pepper for seasoning; MSG (optional)
• 1 cup milk
• 5 Tbsp butter
• 3/4 cup flour
• chopped parsley
• slices of  French baguettes or any crusty bread

Let's cook!

• Heat olive oil in the pan, put  2 tbsp. of butter, then add onions and saute until translucent.

• Add the mussels. bay leaves and white wine. Cover and let boil. Season with salt, pepper and MSG. Remove and discard mussels that did not open. 

• Strain and set aside the mussels, leaving the sauce in the pan.
• If you want more sauce, add about 2 cups of water. (This will still evaporate)
• Pour the milk and stir well.

• Combine the butter and flour, make a paste, then add to the sauce.

• Stir and mix well until the sauce is thickened. Season to taste.

• Portion the mussels in individual bowls and pour the sauce. Sprinkle with chopped parsley.
• Serve with slices of French baguettes or any crusty bread. Pan de sal sliced in half will do.

There, French cooking in a jiffy! Try this! You may give me feedback and comments,too!

Until next time! - jewel