Mussels With Fines Herbes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Otherwise known as Moules-Mariniere aux Fines Herbes. These mussels are in an herb-infused wine broth. One of my all time favorites! Serve with lots of crusty bread for soppin-up the yummy sauce. Ingredients:
1 tablespoon butter, divided |
1/4 cup shallot, finely chopped |
1 cup dry white wine |
1 cup water |
2 lbs small mussels, scrubbed and debearded |
1 bay leaf |
1/4 cup flat leaf parsley, minced |
3/4 teaspoon fresh tarragon, minced |
Directions:
1. Melt 1 1/2 teaspoons butter in a Dutch oven over medium low heat.
2. Add shallots to pan and cook 4 min or until shallots are tender, stirring frequently.
3. Increase heat to medium high and stir in wine, water, bay leaf and mussels.
4. Bring to a boil.
5. Cover and reduce heat. Simmer 3 min or until the mussel shells open.
6. Remove from heat and discard any unopened shells.
7. Divide mussels evenly among 4 serving bowls leaving the juices in pan.
8. Add remaining 1 1/2 teaspoons butter to the juices and stir until melted.
9. Discard the bay leaf and ladle 1/2 cup of the wine juices over each serving.
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