Mussels Marinière
This recipe for steamed mussels in a fragrant white wine broth is a delightful way to enjoy a taste of the sea. The savory aroma of shallots and butter melds with the fresh parsley to create a dish that is both elegant and comforting. With each mussel bathed in the flavorful broth, this dish is perfect for sharing with loved ones over a cozy meal. Serve it with crispy baguette slices to soak up every last drop of the delicious liquid.
— Constant Cookbook
Ingredients
- 1 cup dry white wine
- 3 shallots, minced
- 3 Tbs. unsalted butter
- 2 Tbs. finely chopped fresh flat-leaf parsley
- 1/2 bay leaf
- Freshly ground pepper, to taste
- 2 1/2 lb. mussels, well scrubbed and debearded
- Baguette slices for serving
Instructions
- In a 3-quart casserole or large stockpot over medium-high heat, combine the wine, shallots, butter, 1 Tbs. of the parsley, the bay leaf and pepper. Bring to a simmer and cook, uncovered, until the broth is aromatic, 4 to 5 minutes.
- Add the mussels, discarding any that do not close to the touch. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
- To serve, spoon the mussels into large warmed soup bowls, ladle some of the broth over them, and sprinkle with the remaining 1 Tbs. parsley. Serve immediately, with baguette slices for dipping in the broth.
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