Mussels Sailor Style Moules Mariniere
Every year we host a mussel party. The number of attendees continues to increase as word gets out about how great this recipe is. I always serve these mussels with plenty of crusty breads (french loaves, focaccia etc.) for dipping as the juices are just amazing.
Steps
Place mussels in bowl and cover with cold water.
Discard any that are open or cracked.
Scrub under cold running water and remove beards.
Melt butter in a large pot , stir in shallots and garlic and saute gently until soft.
Add wine and bouquet garni.
Bring to a boil for 2 minutes.
Add a pinch of salt and black pepper to taste.
Add mussels and cover pot.
Cook over high heat until mussels open.
Remove mussels from pot with a slotted spoon , set aside.
Discard any mussels that did not open.
Boil the remaining liquid until reduced to half , then return mussels to the pan and heat through.
Sprinkle with parsley and stir.
Place mussels into a warmed serving dish and pour liquid over top.
Serve.
Ingredients
fresh mussels, butter, shallots, garlic cloves, dry white wine, bouquet garni, salt & freshly ground black pepper, parsley