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Category: Seafood
Prep Time: Cook Time: Total Time:
Serves 4 as an appetizer, 1 to 2 as a main course
1 loaf French bread, cut into slices 1/4 inch thick
Extra-virgin olive oil
1/4 cup unsalted butter
2 tablespoons finely chopped shallots
1 sprig fresh tarragon
1 sprig fresh thyme
1 sprig fresh rosemary
1 pound small black mussels, cleaned, and debearded
1/4 cup dry white wine
Salt
Freshly ground black pepper
Pinch of sugar
Chopped fresh Italian (flat-leafed) parsley
Place a grill pan over high heat or preheat a broiler. Drizzle both sides of the bread slices with olive oil. Grill or broil the bread until toasted golden brown, about 3 minutes per side. Remove and set aside.
Meanwhile, in a large, deep saute pan or cast-iron skillet over high heat, put the butter and immediately add the shallots, tarragon, thyme, rosemary, and cleaned mussels. As soon as the butter has melted and the shallots and herbs have begun to turn fragrant, pour in the wine and sprinkle lightly with salt, pepper, and a little sugar. Cover the pan and continue to cook over high heat until the mussels have opened, about 4 minutes. Season the liquid to taste with a little more salt, pepper, and sugar, if necessary.
Discard any mussels that did not open. Leave the cooked mussels in their cooking pan for guests to share, transferring it to a trivet in the center of the dining table. Or, with a large spoon, scoop the mussels and their cooking liquid into individual large serving bowls or soup plates. Garnish with chopped parsley. Place the slices of grilled bread on top of the mussels. Serve immediately.
Serves 4 as an appetizer, 1 to 2 as a main course
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MUSSELS MARINIERE
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Category: Seafood
Prep Time: Cook Time: Total Time:
Serves 4 as an appetizer, 1 to 2 as a main course
1 loaf French bread, cut into slices 1/4 inch thick
Extra-virgin olive oil
1/4 cup unsalted butter
2 tablespoons finely chopped shallots
1 sprig fresh tarragon
1 sprig fresh thyme
1 sprig fresh rosemary
1 pound small black mussels, cleaned, and debearded
1/4 cup dry white wine
Salt
Freshly ground black pepper
Pinch of sugar
Chopped fresh Italian (flat-leafed) parsley
Place a grill pan over high heat or preheat a broiler. Drizzle both sides of the bread slices with olive oil. Grill or broil the bread until toasted golden brown, about 3 minutes per side. Remove and set aside.
Meanwhile, in a large, deep saute pan or cast-iron skillet over high heat, put the butter and immediately add the shallots, tarragon, thyme, rosemary, and cleaned mussels. As soon as the butter has melted and the shallots and herbs have begun to turn fragrant, pour in the wine and sprinkle lightly with salt, pepper, and a little sugar. Cover the pan and continue to cook over high heat until the mussels have opened, about 4 minutes. Season the liquid to taste with a little more salt, pepper, and sugar, if necessary.
Discard any mussels that did not open. Leave the cooked mussels in their cooking pan for guests to share, transferring it to a trivet in the center of the dining table. Or, with a large spoon, scoop the mussels and their cooking liquid into individual large serving bowls or soup plates. Garnish with chopped parsley. Place the slices of grilled bread on top of the mussels. Serve immediately.
Serves 4 as an appetizer, 1 to 2 as a main course
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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