I made moule marinier, which were ok, but the 'sauce' that was left when they were cooked was more dilute than I would have liked. I cooked them in:
- 200ml white wine
- sauteed onions and garlic
and added parsley at the end. There seemed to be significantly more liquid at the end of cooking than I started with. Is this normal? Why was this? Is it residual water in the mussels? How can I avoid this in the future?