Moules Marinières

Ingredients

• 4 lb mussels, scrubbed and debearded
• 3 tbsp butter
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 cup dry white wine, such as Muscadet
• 2 sprigs fresh thyme
• 1 bay leaf
• ½ cup chopped fresh parsley
• Black pepper to taste

Method

1. Rinse the mussels and throw out any with broken shells or that stay open when tapped.
2. Melt the butter in a large pot over medium heat and cook the shallots and garlic until soft, about 3 minutes.
3. Add the wine, thyme and bay leaf and bring to a boil.
4. Add the mussels, cover tightly and cook over high heat, shaking the pot now and then, until the shells open and the meat reaches 145°F, 5 to 6 minutes.
5. Discard any mussels that stay closed. Stir in the parsley and pepper and ladle the mussels and broth into warm bowls.

Notes