Moules Marinières

From the book Garlic and Sapphires by Ruth Reichl

Introduction

Most Americans didn’t eat mussels in the 1950s, and serving them made Mom feel sophisticated and slightly superior (not a bad trick for such an inexpensive dish). I don’t know a faster or more satisfying meal.

Ingredients

Steps

1. Combine the onion, shallots, and wine in a large pot and simmer for 5 minutes. Add the mussels, cover, and cook over high heat, shaking from time to time, for about 4 minutes, or until all the mussels have opened. Discard unopened mussels.
2. Add the butter and chopped parsley. Season the broth to taste with salt and pepper.
3. Serve in individual bowls, with an extra bowl for empty shells. Use the bread to mop up the sauce.

This content is from the book Garlic and Sapphires by Ruth Reichl.