© JACQUES & COMPANY 2013
Steamed Mussels Mariniéres
Makes 4 servings
4 pounds mussels
3 tablespoons butter
½ cup dry white wine, Muscadet if possible
½ cup whipping cream
3 tablespoons shallots, chopped
1 teaspoon garlic, chopped
1 bouquet garni
¼ teaspoon black pepper, ground
Beard and scrub the mussels. For the bouquet garni, tie with twine two sprigs each of thyme, parsley, tarragon and two bay leaves.
In a large Dutch oven combine the butter, wine, shallots, garlic, pepper and bouquet garni. Cover with a lid and simmer for 5 minutes. Add the mussels and cream, cover the pot tightly and cook over high heat shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any unopened ones and the bouquet garni.
Divide the mussels and broth into warm serving bowls and serve with a basket of crusty French baguette.
Note: Penn Cove mussels from nearby Whidbey Island are my preference. Do not salt the mussels since they have plenty on their own.