Total Time
30mins
Prep 15 mins
Cook 15 mins

Otherwise known as Moules-Mariniere aux Fines Herbes. These mussels are in an herb-infused wine broth. One of my all time favorites! Serve with lots of crusty bread for "soppin-up" the yummy sauce.

Ingredients Nutrition

Directions

  1. Melt 1 1/2 teaspoons butter in a Dutch oven over medium low heat.
  2. Add shallots to pan and cook 4 min or until shallots are tender, stirring frequently.
  3. Increase heat to medium high and stir in wine, water, bay leaf and mussels.
  4. Bring to a boil.
  5. Cover and reduce heat. Simmer 3 min or until the mussel shells open.
  6. Remove from heat and discard any unopened shells.
  7. Divide mussels evenly among 4 serving bowls leaving the juices in pan.
  8. Add remaining 1 1/2 teaspoons butter to the juices and stir until melted.
  9. Discard the bay leaf and ladle 1/2 cup of the wine juices over each serving.

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