Moules Mariniere

Every mussel recipe I find says to debeard the mussels first. I have never found I needed to do this, perhaps since I do not purchase my moules from the pier. I get them from the supermarket or fish store like every other diva who does not live on the coast.

Mussels, or moules for our French divas, offer wondrous variety. I start with a basic recipe and play around from there. Discreet divas can play around. (photo by viZZZual.com)

Moules Mariniere

2 lbs. mussels stored in the refrigerator until needed

1/2 cup dry white wine

1/4 cup chopped shallots

2 cloves minced garlic

1 tablespoon chopped parsley

1 tablespoon thyme

1/2 stick butter

Saute shallots, garlic, and thyme in butter.
Run water over mussels to wash away grit.
Turn heat to high, add mussels and wine and cover the pan.
Steam for 5-6 minutes or until shells are open and meats are not translucent.
Remove from heat and place mussels into a large bowl.
Discard any unopened shells.
Pour broth over mussels.
Serve immediately.
Serve with crusty French bread for mopping up broth.

Options: Use parsley or oregano instead of or with thyme; use vermouth or clam juice instead of white wine, use more garlic (I do); use onions or scallions instead of shallots; add in a bit of Pernod for a sweeter flavor; add a chili pepper for a spicy dish.

Make it a meal: Serve moules as an appetizer for four or a main dish for two. Serve with a side salad in the case of the latter.

Wine: Chardonnay