Moules à la Marinière

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Ingredients

2 cups light, dry white wine or 1 cup dry white vermouth
1/2 cup minced shallots, or green onions, or very finely minced onions
8 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme
1/8 teaspoon pepper
6 tablespoons butter
6 quarts scrubbed, soaked mussels
1/2 cup roughly chopped parsley
6 russet potatoes
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

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Preparation

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Step 1

Bring all ingredients except mussels and parsley to boil in a kettle. Boil for 2 to 3 minutes to evaporate alcohol and slightly reduce volume.

Step 2

Add mussels to the kettle. Cover tightly and boil quickly on high heat. Toss mussels in the kettle to ensure they cook evenly.

Step 3

In about 5 minutes, the shells will open and the mussels are done. Use a skimmer to transfer mussels to soup plates.

Step 4

Allow cooking liquid to settle before ladling it over mussels. Sprinkle with parsley and serve immediately.

Step 5

Preheat oven to 400°F. Peel and cut potatoes into half-inch thick fries.

Step 6

Place potatoes in a pot with cold water and 1 tablespoon of salt. Bring to a gentle boil and simmer until a knife easily goes through, about 3/4 of the way cooked.

Step 7

Drain carefully, toss with olive oil, salt, and pepper.

Step 8

Lay in a single layer on a baking sheet and bake until light brown.

Chef’s notes

The mussels should be fresh and alive before cooking; discard any that don't open after cooking.

For the best pommes frites, a non-stick baking sheet is recommended, though the recipe can be prepared without it.

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Moules à la Marinière

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Chef’s notes

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