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.
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.