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Mussels Mariniere Recipe

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This recipe for Mussels Mariniere is from Gist Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick of good butter
5 shallots, sliced
1 fennel bulb sliced thinly and chopped (approx 1 cup) Add to taste as it is strong vs all at once.
3 lb.s mussels (discard open ones, fresh ones will open when in broth).
2 750ml bottles DRY white wine (pinot grigio is a good choice)
1 tsp ea Kosher salt and black pepper
1 bunch chopped parsley
1 Lemon, halved
1 tsp basil leaves chopped
4 T Argo to thicken (mixing separately and pour back into sauce)
Directions:
Directions:
In large lobster pot glazed with olive oil, throw everything in (but mussels and wine). Let garlic and onions saute. Add the wine and cook low and slow until alcohol is cooked off, several hours or until hungry. I usually take some sauce and mix with Argo and re-introduce to get a nice silky texture. Add mussels, just before serving. They will cook, perfectly in 3-4 minutes and will open. Serve with good bread and butter to adsorb sauce.Great outdoor meal in summer with just the big pot, your friends, a ladle, bowls and bread/butter......I said serves 4 but really, buy more mussels.....crowd pleaser, recipe doesn't change if you double the meat.

 

 

 

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