Mussels Mariniéres
Christine Whitcraft
ingredients
- 4 ounces butter
- 2 shallots
- 2 cups dry white wine
- Salt and pepper
- 6 lbs mussels (scrubbed and debearded)
- 4 sprigs flay parsley
directions
- 1
Heat the butter in the large pot 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 on high. Season with salt and pepper.
- 2
Dump the mussels into the pot and slap on the lid. Cook 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 boost. Pour the whole glorious mess into the warmed serving bowl and serve.
Source: Michael Headly
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