Only a fool could not like mussels and only a fool could not make them. They’re so easy to prepare that the only trick to remember is to ensure there is enough wine for your pot of mussels and your belly muscles.
Below is a recipe from Anthony Bourdain’s Les Halles Cookbook. I did them two ways – moules marinieres and moules marinieres with bacon. It's essentially the same recipe only one has added bacon. Um, der.
Get steaming mussels pumpers.
- 4 ounces butter
- 2 shallots thinly sliced
- 2 cups dry white wine
- Salt and pepper
- 6 lb mussels, scrubbed and debearded
- 4 sprigs of flat parsley
- Heat the butter in a large pot over medium heat. Once melted, add shallots and cook for 2 minutes until the shallots are soft and just beginning to brown.
- Add the wine and bring to a boil. Season with salt and pepper.
- Dump the mussels into the pot and slap on the lid. Cook until all the mussels are open all the way (about 10 minutes). Shake the pot keeping the lid firmly on top. Then add the parsley and shake again. You can toss in an additional knob of softened butter at this point.
- Pour the whole glorious mess into a warmed serving bowl and serve.
Suggested paring: Country bread, tons of wine and an excuse for ..wait for it…burp!