Moules-Marinière aux Fines Herbes (Mussels with Fine Herbs)

Moules-Marinière aux Fines Herbes (Mussels with Fine Herbs)
Photo by Randy Mayor

Ingredients

  • 1 cup water
  • 4 (1/2-ounce) slices French bread, toasted
  • ¾ teaspoon minced fresh tarragon
  • 1 cup dry white wine
  • 2 pounds small mussels, scrubbed and debearded
  • 1 tablespoon butter, divided
  • ¼ cup minced fresh flat-leaf parsley
  • + 2 more ingredients
    • 1 bay leaf
    • ¼ cup finely chopped shallots

Melt 1 1/2 teaspoons butter in a Dutch oven over medium-low heat. Add shallots to pan, and cook 4 minutes or until shallots are tender, stirring frequently. Increase heat to medium-high. Stir in white wine, water, mussels, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 3 minutes or...

View full recipe at My Recipes

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