Moules Mariniere (Mussels in White Wine)

Fresh mussels steamed open in white wine, shallots and butter, ideally served with frites.

Ingredients

• 4 lb (1.8 kg) mussels, scrubbed and debearded
• 3 tbsp butter
• 3 shallots, finely chopped
• 4 cloves garlic, minced
• 1.5 cups dry white wine
• 1 bouquet garni
• 1/4 cup chopped flat-leaf parsley
• Salt and freshly ground black pepper

Directions

1. Discard any mussels that are cracked or that stay open when tapped.
2. Melt the butter in a large pot over medium heat and gently sweat the shallots and garlic until soft.
3. Add the white wine and bouquet garni and bring to a boil.
4. Tip in the mussels, cover tightly, and steam, shaking the pot occasionally, until the shells open, about 5 to 7 minutes.
5. Discard any mussels that did not open. Stir in the parsley, season the broth, and serve immediately in deep bowls with the broth and plenty of bread or frites.

Notes

Adapted from Anthony Bourdain’s Les Halles Cookbook; moules-frites was the quintessential bistro plate for him.