Balthazar's Moules a la Mariniere
Ingredients
- 8 T unsalted butter
- 5 shallots, peeled and thinly sliced
- 4 garlic cloves, peeled and thinly sliced
- 2 celery stalks, thinly sliced on the bias
- 4 sprigs of thyme
- 1 C dry white wine
- 2 t freshly ground white pepper
- 4 T creme fraiche
- 2 lbs mussels, well rinsed
- 20 sprigs of flat-leaf parsley, roughly chopped
Method
- In a large stockpot or Dutch oven, melt the butter over a low flame. Add the shallots, garlic, celery, and thyme. Gently saute for about 15 minutes, until the vegetables are soft but not browned. Add the wine, pepper, and creme fraiche and raise the flame to high. Once the liquid comes to a boil, add the mussels, stir gently and cover with a thigh-fitting lid. Cook for 3 minutes, or until the mussels open.
- Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries. (I serve with the bread from the Grilled Dixie Chicken recipe.)
- Yield: Depends on who's eating!
Family note
Special Note: Kate, never attempt this recipe and family, never serve these to Kate!