Moules Marinieres - for Two Time: 25 minutes
4 lbs (2 kilos) fresh mussels
1/2 cup butter (100 gr)
2 large shallots, finely chopped
4 tbs parsley, chopped
1 bay (laurel) leaf
1 sprig thyme
1 tbs white wine vinegar
1/2 bottle dry white wine
1 tsp cornstarch stirred into 1/4 cup creme fraiche
Dump them into the sink. This will cause any open mussels to close if they are alive - don't want dead ones. Scrub the mussels and remove the beard - stringy bit they use to attach themselves to whatever. Just grab and pull back. Discard any open mussels or any that feel unnaturally heavy - they are probably full of sand. Melt half of the butter in a pot large enough to easily hold all of the mussels. Saute the shallots until they become translucent, Add the parsley, thyme, bay leaf, vinegar, wine and mussels. Cover and bring to a boil quickly. After 2 - 3 minutes lift the cover and check the mussels. If they are open they are done. If not, cover and give them another minute. When they are done remove the mussels and put into two large bowls, discarding any that did not open. Leave the sauce in the pan. Stir the remaining butter into the sauce, then add the cornstarch/creme fraiche mixture. Heat through and pour over mussels. Serve immediately.
Cooking for Two? Or more?
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