Moules Marinieres

We ate mussels on Saturday evening……always a favorite.


I have several different mussel recipes. This one is basic and always delicious. Remember to discard any mussels that are not completely closed.

4 dozen mussels, scrubbed with beards removed
1 cup white wine
1 cup water
1 carrot thinly sliced
2 shallots, chopped
1 garlic clove, minced
1/2 teaspoon dried thyme
6 black peppercorns
1 teaspoon sea salt
3 tablespoons cream
1 tablespoon chopped parsley

Place the mussels, wine and water, carrot, shallots, garlic, thyme, and peppercorns in a large pan and bring to a boil over medium heat. Reduce the heat to low and simmer until all of the shells have opened. This may take about 5 minutes, and you may want to shake the pan a few times during the simmer.

Place the opened mussels in a hot serving dish and keep warm. Strain the cooking liquid and pour it back into the pan. Bring the liquid to a boil and allow it to boil until the liquid has reduced to about 1/2 of the original amount. Remove the pan from the heat and stir in the sea salt, cream, and parsley.

Pour the sauce over the warm mussels and serve immediately. Pass a crusty baguette for soaking up any leftover sauce.

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