Food & Cooking Recipes Appetizers Moules Mariniere 4.0 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print