Mussels Mariniere - {Moules Mariniere}

Recipe Ingredients

2 tablespoons	30ml	Softened butter
2 tablespoons	30ml	Diced shallots
3 lbs	1362g / 48oz	Mussels - cleaned
2 cups	474ml	White wine
2 tablespoons	30ml	Chopped parsley - more for garnish
1 teaspoon	5ml	Chopped thyme
2		Bay leaves
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour

Recipe Instructions

Melt 1 tablespoon butter in a deep saute pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. Cover and steam until mussels open, about 5 minutes.

Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley.

This recipe yields 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2163 broadcast 08-02-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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