Recipe

Moules Marinire Comme Aux Halles Recipe

	Scearley / All my dishes 2 years, 7 months ago Quite likely to be the dish described by Emila Zola in Le ventre du Paris, this is a 19th century recipe from Les Halles (the ORIGINAL Les Halles, not the Anthony Bourdain one) Prep:25m Cook:20m Servings:6	Scearley
	white wine zola les halles shellfish mussel butter french halles

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Ingredients

4 Tbsp unsalted butter

1/4 c chopped onion

1 c minced shallots

4 qts mussels, cleaned

1 1/2 c dry white wine

1 sprig fresh thyme

1 bay leaf

2 Tbsp chopped fresh parsley

1/2 tsp salt

Freshly ground pepper

Directions

In a large pot, melt 2 Tbsp of butter an dadd the onions and shallots.

Cook for a few minutes, then add the remaining ingredients.

Cover and cook on high for 5-10 minutes, just long enough to let the shells open.

Prepare the broth by straining the pan liquid through a cheesecloth to catch any sand that may be in the bottom.

Add the remaining butter to the strained broth.

Transfer mussels to a serving dish. Discard any with unopened shells.

Pour broth over the mussels and serve.

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Comments

dancegypsy67 2 years, 7 months ago said:
YUM! I've only made mussel dishes using frozen ones. This recipe could very possibly be the one to change that.