Moules a la Mariniere

I snagged this classic from the ever-trusty-tome, The Gourmet Cookbook. Le sigh. I miss Gourmet.


When you get the mussels from your fish monger (or local Whole Foods!), drain them and chuck out any that are already open and do not close when you tap them. Place them in a bowl, cover with a wet towel, and put in the fridge till you're ready to cook them. Once you pull them out of the fridge, rinse thoroughly in the sink, pull off any "beards" that are left, and if any opened in the fridge, tap them and make sure they close before cooking.

The mussels will open fully while cooking, but toss out any (once cooked) that do not open. Those guys are duds.

Bon appetit!

Ingredients

3 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, finely chopped
1 pound mussels, scrubbed well and beard removed
1/2 cup white wine
2 talespoons chopped fresh-leaf parsley

(plus 1 loaf crusty french bread to soak up the juices)


Directions

Heat 2 tablespoons butter over moderately high heat in a heavy pot or cast iron skillet until the foam subsides. Add shallots and garlic and cook, stirring, until golden, about 4 minutes.

Add mussels and wine, cover, and cook, stirring occasionally, until mussels open wide. This will take 4-6 minutes, but check frequently after 4 minutes and transfer them to a bowl as they open so they do not overcook. Discard any unopened mussels. Remove pot from heat and stir in remaining butter, parsley, and salt to taste. SErve sauce over mussels, with crusty bread.