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Moules à la Marinière I




Source of Recipe


Recipe from Julia Child’s Mastering the Art of French Cooking


Recipe Introduction


Fresh Mussels Steamed open in Wine and Flavorings



List of Ingredients




2 cups light, dry white win or 1 cup dry white vermouth
An 8- to 10-quart enameled kettle with cover
1/2 cup minced shallots, or green onions, or very finely minced onions
8 parsley sprigs
1/2 bay leaf
1/4 tsp thyme
1/8 tsp peper
6 Tb butter
6 quarts scrubbed, soaked mussels
1/2 cup roughtly chopped parsley

Recipe




Bring all but the last two ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.

Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.

With a big skimmer, dip the mussels into wide soup places. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and serve immediately.