Moules Mariniere
Steamed mussels in white wine with fries(moules frites) is the national dish of Belgium. Since PEI mussels are small in nature, 1 1/2-2lbs is considered a serving if being eaten as your main course.
Ingredients
- 2 lbs PEI Mussels washed and bearded
- 3 tbsp unsalted butter
- 1 rib celery finely diced
- 1 large shallots finely chopped
- 3 sprigs thyme
- 1/2 cup parsley finely chopped; divided
- 1 bay leaf
- 6 garlic cloves minced
- 1 cup dry white wine
Instructions
- Wash and de-beard the mussels in cold water.
- In a large pot, melt the butter over medium heat. Sauté the celery, shallots, sprigs of thyme, 1/4 cup of parsley, and bay leaf for 4 minutes. Add in the garlic and cook for 1 minute.
- Pour in the white wine and bring to a rolling boil.
- Add in the mussels. Cover and cook for 5 minutes; shaking the pot every minute to ensure the mussels are evenly cooked.
- Turn off the heat. Discard any unopened mussels. Garnish with the rest of the parsley.
