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Moules à la Marinière Print Email


(Mussels with White Wine)

8 TBS unsalted butter
5 shallots, peeled and thinly sliced (or diced)
4 garlic cloves, peeled and thinly sliced
2 celery stalks, thinly sliced on the bias
4 sprigs thyme
pinch of kosher salt
1 cup dry white wine
2 tsp. freshly ground white pepper (I actually never added any pepper, so your call on the pepper)
4 tablespoons crème fraîche
2 lbs. mussels
a bunch of flat-leaf parsley, roughly chopped

bread, any kind you like, grilled or heated just before serving

In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.

Add the wine, pepper (if using), and crème fraîche, and raise the heat to high.

Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight 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. Serves 2 as an entrée or 6 as an appetizer
The Balthazar Cookbook
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