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Moules Mariniere

Instructions

Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley.

Yield: 6 servings

Ingredients

  • 2 tablespoons softened butter
  • 2 tablespoons diced shallots
  • 3 pounds mussels, cleaned
  • 2 cups white wine
  • 2 tablespoons chopped parsley, more for garnish
  • 1 teaspoon chopped thyme
  • 2 bay leaves
  • Salt and pepper
  • 2 tablespoons flour

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