MOULES A LA MARINIERE
35- 40 (about 8 per serving) 225ml dry white wine 60g minced shallots 30g minced parsley 1 bay leaf 1/2 t thyme 3-4 grinds pepper 110g unsalted butter
Serves: 4 as a starter
METHOD
Put all ingredients except mussels into a kettle and bring to a boil; reduce the heat and allow to simmer for 2-3 minutes, covered. Add the mussels, cover again and keep heat high. The mussels are done as soon as they open, about 3-5 M. (if you have any extra-large mussels you may wish to leave them in another minute to firm the protein a bit more). Remove immediately with a slotted spoon. Arrange the mussels in wide soup plates. Allow the cooking liquid to settle so that any sand will remain on the bottom, then ladle some liquid over the mussels. Serve immediately with French bread.