Food & Cooking Recipes Appetizers Moules Mariniere 4.0 (22) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 Shallots, butter, thyme, and white wine give classic flavor to this easy, casual -- and traditional -- dish. Serve with a crusty baguette to soak up the broth. 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 ¾ cup) Pinch of coarse salt 4 sprigs fresh thyme 2 tablespoons finely chopped fresh flat-leaf parsley Directions 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. Print