Employee Meal 5.26.11 (Moules Marinière)

This is really a variation on the traditional recipe for this dish in that the one pictured also contains chives, a bit of crushed hot pepper, minced onion, and tons of garlic. I also added a few pats of whole butter just before removing the pan from the heat (monté au beurre). This is so easy to make and takes something like 5 minutes...and the outcome is bursting with flavor. Like the old Lays potato chips slogan says..."bet ya can't eat just one!" (I ate about twenty.) Here's the classic recipe.

Moules Marinière
Makes 4 servings.
3 pounds mussels, washed, rinsed, and de-bearded
1/2 cup white wine
2 cloves garlic, minced
2 plum tomatoes, diced
Sea salt and cracked black pepper to taste
1 handful flat-leaf parsley, washed and chopped

Place all of the ingredients except the parsley in a low-sided pot or a very large skillet. Cover the pan and place it over a fast flame. Cook the mussels, shaking the pan occasionally, until they open, then cook for an additional minute. Remove from the heat and sprinkle the parsley across the mussels.