Seattle Mussels Mariniere

Expat in Holland's Note:

After having a wonderful dinner of mussels in a Seattle restaurant, I came home and tried to replicate the lovely dish. After several attempts at replication, I came up with one as close as I could. It is very nice and flavorful. Be sure to serve with a crusty bread to mop up the lovely broth.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 6 tablespoons butter
• 2 tablespoons olive oil
• ¼ teaspoon red pepper flakes
• 6 shallots , peeled and chopped
• 3 garlic cloves , peeled and chopped
• 4 ½ lbs mussels , scrubbed
• 2 tablespoons lemon juice
• 1 cup white wine
• 1 cup heavy whipping cream
• ¼ cup parsley , chopped

Directions:

1. In are large dutch oven, heat oil.
2. Add 4 tbsp butter and melt.
3. Add red pepper flakes, shallots and garlic. Sauté until tender and starting to become golden.
4. Add lemon juice, wine, cream and parsley. Stir well to combine.
5. Add mussels and stir again.
6. Cover dutch oven, and simmer for 8 minutes.
7. Uncover dutch oven and remove mussels to bowls and keep warm.
8. Turn heat to high, and simmer down liquid in dutch oven until reduced by half.
9. Stir in remaining butter.
10. When butter is well combined, pour broth over mussels.
11. Serve immediately.

Reviews

[Zurie]

Wow! I am replete ... Bought a kilo of enormous mussels on the half shell, then turned to Zaar for a Marinière recipe. Expat, I used yours, and it was GREAT!! At the end, with the sauce simmering, I added a tiny bit of salt and extra lemon juice. My husband is now polishing off the rest ... Fortunately I bought a wonderful fresh European-style bread today. And I made a salad. Thank you for a deeelicious recipe!! Zee in South Africa.