Moules Mariniere               

 tags (edit): @Vogel @Try Soon! Easy Seafood Appetizers  

 

Some nice country bread is a good thing to have on the table, for you and your guests to tear at and use for mopping up the sauce. Mussels are best if served as quickly after purchase as possible. If you must store them, keep them in icy cold water in the refrigerator. Discard any that have opened.

Ingredients

4 ounces Butter
2 ea Shallots Thinly Sliced
2 cups Dry White Wine Pinot Grigio Is Great
to taste Salt And Pepper
6 pounds Mussels Scrubbed Debearded Just Before Cooking
4 ea sprigs Flat Leaf Parsley Finely Chopped
 

Instructions
 Fill a sink 1/2 full of cold water. Add the mussels and toss them around. Pull the beards and scrape off any barnacles from each mussel (inspecting them to make sure that they are tightly closed). Discard any mussels that are opened before cooking. Keep the cleaned mussels out of the water in the refrigerator until ready for use. Do not hold them more than a few hours after washing.

Heat the butter in a large pot over medium-high heat. Once melted, add the shallots. Cook for 2 minutes, until the shallots are soft and beginning to brown. Add the wine and bring to a boil (cranking up the heat all the way). Season with salt & 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 pressed on top, then add the parsley 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.





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Yields: 4 Servings
     LES HALLES COOKBOOK, by Anthony Bourdain, page 080

 notes: 

Cuisine:   French

Main Ingredient: