Les Moules Marinières (Steamed mussels with garlic, shallots & parsley in white wine sauce)
Keep uncooked mussels in the fridge, don't suffocate them in a bag
The latest issue of Gourmet has tons of French recipes and I'm so excited to try a couple out. Last night I decided to make some mussels and adapted one of the recipes.
4 pounds of mussels
4 shallots thinly sliced
handful of chopped flat-leaf parsley
4 cloves of garlic pressed and finely chopped
2 cups of dry white wine
5 tablespoons of unsalted butter
Heat up the butter in a wide heavy pot over medium heat. Cook shallots and garlic until slightly golden, season with a pinch of salt. Add wine to shallots and garlic, stir then lower heat and simmer with lid on for about 5 minutes or until the shallots are tender. Add mussels, cover and cook for about 4 to 6 minutes then stir. Begin transferring cooked (shells wide open) mussels to serving bowls. Discard any closed mussels. Stir parsley into cooking liquid and season with salt. Pour liquid over mussels and serve with fries and crusty bread (baguette).
I used 1/2 package of frozen french fries and baked them in the oven