Moules A La Mariniere

By amt2mf

Ingredients

• 4 lb mussels
• 3 T butter
• 1 large onion
• 1 celery stalk
• 2 garlic cloves
• 1-2 c dry white wine
• 1 bay leaf
• 2 sprigs fresh thyme
• 3/4 c heavy cream
• chopped fresh parsley

Details

Servings 4

Preparation

Step 1

Scrub the mussels and remove beards. Discard any that are already open and don't close when tapped on surface. Melt the butter in a large saucepan and cook the onion, celery, and garlic, stirring over a moderate heat until onion is softened but not browned. Add the wine, bay leaf, and thyme to the saucepan and bring to a boil Add the mussels, cover the saucepan tightly and simmer over a low heat for 2-3 min, shaking the saucepan occasionally. Use tongs to remove the mussels as they open, putting them into a warm dish. Throw any away that haven't opened after 3 min. Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand. Bring to a boil and boil for 2 min. Add the cream and reheat the sauce without boiling. Season well. Serve the mussels in individual bowls with the liquid poured over. Sprinkle with parsley and serve with plenty of baguette bread.