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Appetizers, Fish and Shellfish

Moules marinieres

Moules marinieres
Los Angeles Times

Stacked up in towering displays at the front of the bookstore, it begs to be bought. Wrapped in a brown-paper-bag book jacket, it makes anything glossy look pretentious -- or worse, precious. The handsome, lanky chef presides in handsome halftones ... Read more

Total time: 25 minutes | Serves 4
  • 4 ounces butter
  • 2 shallots, thinly sliced
  • 2 cups dry white wine
  • Salt and pepper
  • 6 pounds mussels, scrubbed and debearded (just before cooking)
  • 4 sprigs of flat parsley, finely chopped

Step 1Heat the butter in the large pot over medium-high heat. Once melted, add the shallots. Cook for 2 minutes until the shallots are soft and just beginning to brown. Add the wine and bring to a boil (cranking up the heat all the way). Season with salt and pepper.

Step 2Dump the mussels into the pot, and slap on the lid. Cook just until all the mussels are open all the way (about 10 minutes, no more). Shake the top, keeping the lid firmly pressed on top, then add the parsley and shake again. (You can toss in an additional knob of softened butter at this point, swirling it into the sauce, for a nice, emulsified, enriching boost.) Pour the whole glorious mess into a serving bowl and serve.

Note: From "Anthony Bourdain's Les Halles Cookbook".

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