Mussels A La Mariniere (Steamed Mussels)
In this recipe, plump mussels are cooked in a fragrant broth made with butter, shallots, fresh herbs, and white wine. The mussels soak up the flavors as they steam, creating a delicious harmony of tastes. Serve this dish with crusty French bread for a delightful meal that is perfect for sharing with loved ones.
— Constant Cookbook
Ingredients
- 3 1/2 to 4 lb. mussels, well scrubbed and debearded
- 4 Tbs. (1/2 stick) unsalted butter
- 1/4 cup minced shallots
- 1 small bay leaf
- 1 Tbs. chopped fresh thyme
- 1 cup dry white wine
- 4 Tbs. chopped fresh flat-leaf parsley
- Salt and freshly ground pepper, to taste
- Crusty French bread for serving
Instructions
- Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes.
- If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.
- Serve the mussels directly from the pot at the table or, using a slotted spoon, transfer the mussels to 4 warmed soup plates or bowls, dividing them equally. Spoon the broth over the mussels. Accompany with French bread to sop up the juices.
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