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Moules et boules
Anna Olson shares this rich and delicious recipe that will have you dreaming of a French vacation.
SERVES
4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 shallot, peeled and sliced
- 6 sprigs fresh thyme
- 4 to 6 fresh bay leaves
- 2 sprigs fresh rosemary
- 2 cloves garlic, sliced
- 4 lbs fresh Atlantic mussels, rinsed
- 1/2 cup dry white wine (or rosé)
- Salt and black pepper, to season
- 2 tablespoons butter
- 2 tablespoons parsley, chopped
- Baguette, for dipping into the juices
Directions
- Heat a large soup pot over medium-high heat and add the oil.
- Stir in the shallot and cook for one minute. Add the sprigs of herbs and garlic.
- Add the mussels, stirring once and then cover and cook for one minute. Add the wine and immediately cover. Cook until all of the mussels have opened, about three minutes.
- Remove the larger herb sprigs and pull out any mussels that have not opened. Season lightly and stir in the butter and parsley.
- Spoon the mussels into a large serving bowl (or serve in a pot) and serve immediately with a crusty baguette. Enjoy!
