Who could resist this bowlful of Moules Marinière, or mussels cooked in white wine infused with onions, shallots, garlic, thyme, bay and lemon? Certainly not yours truly…but the rest of my family would have no part of these gorgeous, glistening shellfish. The broth was to die for…make sure to have some crusty bread to sop up all the amazing juices. This was a meal I was happy to have to myself…and I savored every bite.
The recipe is quite simple…you’ll have dinner on the plate in no time. In a large Dutch oven, saute the aromatics (onion, shallots and garlic) till soft, then add a scant cup of white wine along with herbs and a strip of lemon zest. Add the mussels and crank the heat…and when the liquid comes to a boil, secure the lid and let the shellfish steam open…which takes a mere 3-4 minutes. Easy peasy, no?