Moules Marinieres

13. June 2006 Shellfish 0

I love making this mussels dish because it only takes a splash of white wine and some herbs I usually have handy anyway.

1 bag of mussels, about 2 pounds, beard and barnacles cleaned and scraped off
1 cup dry white wine
2 shallots, chopped
2 tbsps unsalted butter
a handful of flat parsley, chopped

1. Put the shallots and white wine into a large stainless steel pot. Add the mussels and cover. Steam them over high heat until the mussels have opened, about 5 minutes. Shake the pot to be sure that all the mussels are cooked.
2. Drain the mussels into a large bowl, saving the liquid. Discard unopened mussels. Return the liquid to the pot and bring to a boil. Add the butter and chopped parsley. Pour this sauce over the mussels and serve immediately.