Moules Marinieres
4 oz. Butter
2 shallots, thinly sliced
2 cups white wine
salt and pepper
6 pounds mussels
about half a handful of parsley, chopped
Serves 4
Heat the butter over medium-high heat. Once melted, add the shallots. Cook for 2 minutes until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cranking 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 pan, keeping the lid firmly pressed on top, then add the chopped parsley and shake again (you can toss in an additional knob of soften 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.
Some nice country bread is a good thing to have on the table, for you and your guest to use for mopping up the sauce.
4 oz. Butter
2 shallots, thinly sliced
2 cups white wine
salt and pepper
6 pounds mussels
about half a handful of parsley, chopped
Serves 4
Heat the butter over medium-high heat. Once melted, add the shallots. Cook for 2 minutes until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cranking 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 pan, keeping the lid firmly pressed on top, then add the chopped parsley and shake again (you can toss in an additional knob of soften 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.
Some nice country bread is a good thing to have on the table, for you and your guest to use for mopping up the sauce.
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