Moules Marinière – Mussels Steamed in White Wine

Moules Marinière

Ingredients
2 lbs live Mussels, chilled
3 Shallots, chopped
2-3 cloves Garlic, sliced in slivers
2 Tbsp Butter
1 Bay Leaf
1 cup Pinot Grigio
3-6 sprigs fresh Thyme
dash Saffron
Pepper to taste
Lemon wedges for Garnish

Directions:

• Clean the Mussels: Scrub the shells, remove any “beard” fibers, discard any broken or real heavy mussels, remove any that do not close when you handle them (probably dead).
• In a dutch oven, melt the Butter on medium heat.
• Add the Scallion and Garlic, and sweat it until the Scallion is almost translucent. Do not brown–about 2 to 3 minutes.
• Add the Wine, Thyme, Saffron, and Bay Leaf. Stir well.
• Add the Mussels and cover. Cook until they open up, about 5 minutes. You can shake the pot and mix them around, but should keep the lid on to retain heat and steam.
• Remove from heat, discard any unopened ones (they were probably dead).
• Serve in bowls with the broth poured over top (discarding the bay leaf). Add Pepper to taste, and garnish with Lemon.

Makes 2 lbs or 2 entree size servings.

NOTES: Moules Marinière is a traditional French dish–though I’ve also heard it argued Belgian. This is my first crack at this dish–as I usually buy it out (at my favorite little haunt, Cafe Triskell). The dish is very simple, and should remain so–think of it as a quick dish for a family by the sea. The dish is often served with crusty bread or pommes frites. Also, for those who like it, a glass of beer pairs great.  Now don’t knock it, but a lot of places (like Belgium) even serve this for breakfast!