Many restaurants throughout France and Belgium offer mussels marinière. It is the classic combination of mussels with onion, garlic and white wine and a fabulous broth for dipping crusty bread into.
|Prep Time||10 minutes|
|Cook Time||10 minutes|
- 5 pounds mussels cleaned and debearded
- 1 cup finely chopped shallots
- 1 clove garlic peeled and minced
- 1/2 cup chopped parsley
- 1 bay leaf
- 2 T butter
- 1 pinch salt
- 1 cup dry white wine
- 1/4 cup pernod
- Combine all ingredients in a large pot, cover, place on high heat and bring to a boil. Cook for 10 minutes. Twice while they are cooking, shake the kettle in an up and down motion to toss the mussels so they all open. Serve in bowls with the broth and some crusty bread for sopping.
Recipe Notes The Pernod is the secret ingredient folks, so don't leave it out! For mussels with cream sauce: 2 T butter 2 T flour 1 cup heavy cream Melt butter in a small sauce pan. Add flour, add broth from cooked mussels and add the cream. Spoon over mussels. © Galley Chef All Rights Reserved