Tuesday, October 23, 2007

Moules Marinier

Means mussels mariner style, or mussels with white wine and herbs. These were wild harvested mussels and they were plump and delicious. Because they were wild, there is always the possibility of grit, so I cleaned them well and pulled the little mass that attaches the mussels to their underwater home. I then let them sit in a strong vinegar-water solution which helps them expell any grit inside the shells. For this batch I took 1/4 cup butter and briefly sauteed garlic, shallot, and a mixture of herbs (all things still growing in my garden-oregano, basil, mint, sage, thyme, chive), I added 1/2 cup white wine and brought it to the boil. Next add the mussels and cover and simmer over medium heat for a couple minutes until the mussels open. Discard any that do not open. Add some lemon squeezes, if you like, and eat with lots of crusty bread to sop up the the incredible broth.

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