Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Mussels a la Mariniere (Steamed Mussels)


Posts : 26734
Thanked : 1361
Join date : 2013-01-12

Mussels a la Mariniere (Steamed Mussels)

Post by Lobo on Fri 05 Feb 2016, 10:20 pm

Mussels a la Mariniere (Steamed Mussels)

Be the first to Write a Review
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
This simple bowlful of shellfish is a classic of Parisian bistros, where crusty bread is always served to soak up the aromatic broth.

  • 63


  • 3 1/2 to 4 lb. mussels, well scrubbed and debearded
  • 4 Tbs. (1/2 stick) unsalted butter
  • 1/4 cup minced shallots
  • 1 small bay leaf
  • 1 Tbs. chopped fresh thyme
  • 1 cup dry white wine
  • 4 Tbs. chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper, to taste
  • Crusty French bread for serving

Wine Pairing

This pairs well with crisp, light-bodied white wines like the Al-Cantàra Occhi Di Ciumi, Sicilia from our Wine Club.


Discard any mussels that do not close to the touch. In a large pot or mussel pot over medium-low heat, melt the butter. Add the shallots and sauté until translucent, 2 to 3 minutes. Add the bay leaf, thyme and wine, increase the heat to medium-high, and cook for about 2 minutes.

If using a regular pot, add the mussels. If using a mussel pot, place the wire grate in the pot and add the mussels. Scatter the parsley over the mussels and season with salt and pepper. Cover and cook, shaking the pot once or twice, until the mussels open, about 5 minutes. Discard any mussels that have not opened.

Serve the mussels directly from the pot at the table or, using a slotted spoon, transfer the mussels to 4 warmed soup plates or bowls, dividing them equally. Spoon the broth over the mussels. Accompany with French bread to sop up the juices.
Adapted from Williams-Sonoma Kitchen Library Series, Casual Entertaining, by Joyce Goldstein (Time-Life Books, 1998).

Related Tips

    Current date/time is Mon 20 Nov 2017, 10:30 pm