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Moules Mariniére (Steamed Mussels)




Source of Recipe


Internet


List of Ingredients




4 pounds fresh mussels

3 tablespoons unsalted butter
2/3 cup (3 or 4) shallots, minced
2 garlic cloves, smashed

2 1/2 cups dry rosé wine
6 parsley sprigs

black pepper, freshly ground
2 tablespoons parsley, chopped


Recipe



Scrub the mussels and rinse in several changes of water. Remove beards. Tap or press any open mussels to see if they are alive. If they do not close, discard them.

In a large skillet or braising pan with a lid, melt the butter over medium-low heat. Add the shallots and garlic and cook, stirring often, until very soft, 5 to 8 minutes. Add the wine and parsley sprigs, raise the heat to medium. Cover the pan and simmer the liquid for 3 minutes.

Raise the heat to medium-high heat. Quickly add the mussels, sprinkle them with pepper, and cover the pan. Cook until the mussels open, about 5 minutes. Do not overcook or mussels will be tough. Discard any unopened mussels.

Using a slotted spoon, transfer the cooked mussels to a warmed serving platter, or divide among individual soup or pasta bowls. Line a strainer with cheesecloth and pour the cooking liquid through it. Re-heat the liquid for a few seconds in the microwave if it has cooled down. Pour liquid over the mussels and garnish with chopped parsley. Serve immediately. Makes 4 main courses or 6 to 8 first courses.