Shallots, parsley, garlic, thyme & bay leaf	Moules Mariniere

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Moules Mariniere

Source: St. Louis Post-Dispatch, February 7, 1982

Yield: 2 to 3 quarts

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Ingredients

• 2 Tbsp butter

• 1 Tbsp olive oil

• 2 Tbsp minced shallots

• 3 sprigs parsley

• 1 tsp minced garlic

• 1 sprig thyme (or pinch of dry thyme)

• 1 bay leaf, crumbled

• 2 to 3 qt mussels, washed, trimmed and scraped

• 1 cup dry white wine

• 1/4 cup finely chopped parsley

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Preparation

Heat butter and oil in a saucepan. Add shallots, parsley sprigs, garlic, thyme and bay leaf; cover; sauté over high heat for about 10 seconds.

Add the mussels and wine to saucepan. Cover pan tightly, place over high heat and let the mussels boil rapidly for about 7 to 10 minutes, until they open. Discard any mussels that do not open.

Remove mussels with a slotted spoon. Keep them warm in a covered soup tureen.

Strain the liquid into another saucepan; be careful not to pour out the broth at the bottom of the pot because it may contain sand despite careful cleaning of the mussels. Pour the liquid over the mussels, sprinkle with the chopped parsley and serve.

Note: The mussels must be cooked at the last minute, and the guests must wait for them. Mussels prepared in advance and kept warm darken, dry out and lose their flavor.

Variation: Moules a la crème: Prepare the mussels as directed. Strain the liquid; you should have about 2 cups (if not, add clam juice). Make a roux using 1/4 cup butter and 1/4 cup flour; add the liquid, stirring. Add heavy (whipping) cream, stirring, to desired thickness; add a dash of white pepper and a touch of salt. Pour cream sauce over half-shell mussels.