Moules Marinire comme aux Halles
From scearley 16 years ago
- 20 minutes to make
- Serves 6
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)
Ingredients
- 4 Tbsp unsalted butter shopping list
- 1/4 c chopped onion shopping list
- 1 c minced shallots shopping list
- 4 qts mussels, cleaned shopping list
- 1 1/2 c dry white wine shopping list
- 1 sprig fresh thyme shopping list
- 1 bay leaf shopping list
- 2 Tbsp chopped fresh parsley shopping list
- 1/2 tsp salt shopping list
- Freshly ground pepper shopping list
How to make it
- 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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