Mussels Marinière

By á-174942

Ingredients

• 1 cup dry white wine
• 3 shallots minced
• 3 tablespoons unsalted butter
• 2 tablespoons finely-chopped fresh flat-leaf parsley
• 1/2 bay leaf
• Freshly-ground black pepper to taste
• 2 1/2 pounds mussels well scrubbed, debearded
• Baguette slices for serving

Details

Servings 2

Preparation

Step 1

In a 3-quart casserole or large stockpot over medium-high heat, combine the wine, shallots, butter, 1 tablespoon 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 tablespoon parsley. Serve immediately, with baguette slices for dipping in the broth.

This recipe yields 2 servings.