Moules Marinieres
Source of Recipe
Tony Bourdain's "Les Halles Cookbook"
Recipe Introduction
This is the first recipe that I have tried from his Les Halles cookbook. Very good mussels. I love the tone of the book and his cocky attitude! I see his posts a lot at egullet.com and really enjoy his take on cooking and eating.
List of Ingredients
4 oz. butter
2 shallots, thinly sliced
2 c. dry white wine
Salt and pepper
6 lbs. mussels, scrubbed and debearded (just before cooking)
4 sprigs of flat parsley, finely chopped
Recipe
Heat the butter in a large pot over medium-high heat. Once melted, add the shallots. Cook for 2 minute, until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cracking up the heat all the way.) Season with salt and pepper.
Dump the mussels into the pot, and slap on the lid. Cook just until all the mussels are open all the way (about 10 minutes, no more). Shake the pot, keeping the lid firmly pressing on top, then add the parley and shake again. (You can toss in an additional knob of softened butter at this point, swirling it into the sauce for a nice, emulsified, enriching boost.) Pour the whole glorious mess into a warmed serving bowl and serve.
MY NOTE: Serve with crusty, hearty bread. I just put the whole pot on the table on a heatproof pad.
Mussels cook FAST and when overcooked get mushy. Serve the MOMENT they are all open!!
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