MARTHASTEWART.COM

Moules Mariniere

    View Gallery
    1 of 1

    We Also Love

    1 of 3
    Martha Stewart Living, September 2005
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 2 pounds (about 65 small) mussels, scrubbed and debearded
    • 2 tablespoon unsalted butter
    • 1 cup dry, light white wine, such as Muscadet or Pinot Grigio
    • 2 shallots, finely chopped (about 3/4 cup)
    • Pinch of coarse salt
    • 4 sprigs fresh thyme
    • 2 tablespoons finely chopped fresh flat-leaf parsley

    Directions

    1. Put mussels, butter, wine, shallots, salt, and thyme in a medium pot. Cover, and cook over high heat, shaking pot occasionally, until mussels open, about 4 minutes. (Discard any unopened shells.) Sprinkle with parsley; gently toss. Divide mussels and broth among 4 deep bowls.

    Recipe Reviews

    Reviews (0)

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!