Moules Á La MarinièRe

1. 1

   Wash the mussels and pull away the beards.

2. 2

   Combine the wine, shallots, bay leaf, parsley, and thyme in a stockpot and simmer over medium heat.

3. 3

   After about 5 minutes add the mussels, cover the pot, and turn heat up to high. When at a full steam, lower to medium and cook for about 5 minutes more.

4. 4

   Hold the lid down and shake the pot to redistribute the mussels. Return to heat for about 2-3 more minutes.

5. 5

   Remove from heat and remove any mussels that have not opened.

6. 6

   Carefully pour remaining liquid into a clean saucepan. Sand may be remaining so be careful to not dump all at once, pour gently and slowly.

7. 7

   Add the chopped parsley and garlic to the hot broth and whisk in butter and pepper. Heat for a couple of minutes then ladle over mussels.

8. 8

   Serve with a crusty French bread.

* Per serving · 4 servings · Values may vary.