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
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.
Step 9
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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.
