Moules Mariniere

February 20, 2007

(adapted from Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin)

This is the easiest way to make mussels and the broth is so good.

Serves 6

10 lbs. mussels
1 c. chopped onion
1/4 c. chopped shallots
4 cloves garlic
3 Tbls. butter
2 bay leaves
10 sprigs fresh chopped parsley
1/4 tsp. pepper
2 c. good dry white wine or vermouth

Soak and clean the mussels.

Put clean mussels in a large saucepan or casserole with onions, shallots, butter, bay leaves, about half the parsley and pepper. Toss gently to distribute the flavors and pour wine on top.

Cover pan and bring to a boil for about 3-4 minutes, occasionally shaking the pan, but holding the lid on tight. Turn heat down to medium and cook until mussels are open – about another 3 minutes (Lift the lid to check if the mussels are open. If not, cover and cook for another minute or so).

Using a slotted spoon place mussels in bowls. Ladle hot broth over mussels and sprinkle with remaining parsley.

Serve immediately with lots of French crusty bread on the side. Don’t forget to place a few empty bowls on the table for shells.

Variation: To make an Asian-inspired version, replace shallot with 4 Tbls. fresh ginger, parsley with cilantro and add 1 1/2 c. coconut milk and 1/2 c. chicken broth in place of wine. Serve over Asian noodles.

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