Moules Marinieressteamed musselsis a traditional French dish.
Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart).
Add the mussels to the pot.
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Cover and bring to a boil and then reduce the heat to low.
As the mussels cook, they will release their highly flavored water into the pot.
Take care not to overcook, or the mussels will be rubbery and hard.
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Let the water in the pot settle for a minute.
Any grit will settle to the bottom.
Melt the butter in a medium-sized saucepan.
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Add the shallots and cook a couple minutes until translucent.
Add the garlic and cook a minute more.
(Otherwise, skip the flour.)
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Add the minced parsley to the sauce.
Place mussels in serving bowls.
Pour some sauce over each bowl of mussels.
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Serve with crusty bread for dipping in the sauce.
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