Moules Á La Marinière
By: Sheri Wetherell
Published: Wednesday, December 16, 2009 - 3:01am

Ingredients




6 lbs mussels
2 Cups dry white wine
3 shallots, finely chopped or sliced garlic
1 bay leaf
3 Tablespoons finely chopped parsley
1 cloves thinly sliced garlic
2 fresh thyme sprigs
1 stick (or 1/4 lb) of butter
fresh ground pepper

Preparation

1 Wash the mussels and pull away the beards. 2 Combine the wine, shallots, bay leaf, parsley, and thyme in a stockpot and simmer over medium heat. 3 After about 5 minutes add the mussels, cover the pot, and turn heat up to high. When at a full steam, lower to medium and cook for about 5 minutes more. 4 Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes. 5 Remove from heat and remove any mussels that have not opened. 6 Carefully pour remaining liquid into a clean saucepan. Sand may be remaining so be careful to not dump all at once, pour gently and slowly. 7 Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels. 8 Serve with a crusty French bread.

About


How many meals afford you the opportunity to gobble and scoop with the food’s own shell? Such satisfaction is gained from a big bowl of steamed mussels, a good glass of white white and a crusty bread for dipping into the juices.
While there are many species of mussels, we generally only find two in American markets. The most common is the blue mussel (Mytilus edulis), though actually black in color. The other type are the beautiful blue-green mussels (Perna canaliculus). These hail from New Zealand and are a bit more expensive than their blue brother, and are also larger, making them good for stuffing.
Once the mussels are scrubbed and their beards removed, both tasks relatively easy, this dish is relatively simple and straightforward, so don't let the fancy French name deter you!

Comments:
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