MUSSELS MARINIèRE Recipe
- 1 1 1loaf French bread, cut into 1/4-inch-thick slices
- Extra-virgin olive oil
- 1/4 .25 .25cup CUP_USVolumeunsalted butter
- 2 2 2tablespoons TABLESPOON_USVolumeminced shallots
- 1 1 1sprig fresh tarragon
- 1 1 1sprig fresh thyme
- 1 1 1sprig fresh rosemary
- 1 1 1pound POUNDWeightblack mussels, cleaned and debearded
- 1/4 .25 .25cup CUP_USVolumewhite wine
- Freshly ground black pepper
- Chopped fresh Italian parsley
- Béarnaise Sauce (see "Sauces & Dressings")
- Place a grill pan over high heat or preheat a broiler. Drizzle both sides of the bread slices with olive oil. Grill or broil the bread until toasted golden brown, about 3 minutes per side. Remove and set aside.
- Meanwhile, in a large, deep sauté pan or cast-iron skillet over high heat, put the butter and immediately add the shallots, herbs, and mussels. When the butter has melted and the shallots and herbs begin to turn fragrant, add the wine and sprinkle lightly with salt, pepper, and a little sugar. Cover the pan and continue to cook over high heat until the mussels have opened, about 4 minutes. Season the liquid to taste with a little more salt, pepper, and sugar, if necessary.
- Discard any mussels that did not open. Leave the cooked mussels in their cooking pan for guests to share, or scoop them and their cooking liquid into individual large serving bowls or soup plates. Garnish with chopped parsley. Place the slices of grilled bread on top of the mussels and drizzle with warm Béarnaise Sauce. Serve immediately.
So simple yet so delicious, this French way to prepare fresh mussels deserves to be called a classic. To remove the fibrous "beard" a mussel uses to attach itself to a rock or piling, just grasp it firmly between your index finger and thumb and pull it off. Rinse each mussel well under cold running water, scrubbing off any dirt or sand from the shell with a stiff-bristled brush.