Recipe: Moules Marinière
Sometimes, when it is close to the end of the day, it is hard not to think about what to make for dinner. Luckily, we can just roam the halls of ICE looking for inspiration.
For example, earlier this week, Chef Instructor Sabrina Sexton’s class was making a variety of fish and shellfish. These simple mussels steamed in white wine caught our attention for their simplicity — a perfect, easy weeknight dinner.
- 64 mussels, scrubbed and de-bearded
- 16 fluid ounces dry white wine
- 2 ounces minced shallots
- 2 cloves garlic, minced
- 1-ounce minced parsley
- 2 bay leaves
- 3 thyme sprigs
- Ground black pepper, to taste
- 2 ounces butter
Makes 4 servings
- Combine the white wine, shallots, garlic, parsley, bay leaves, thyme, black pepper and butter in a large, tall pot. Bring to a boil, reduce to simmer and cover. Cook for 5 minutes to infuse the flavors.
- Uncover the pot, return to boil and add the mussels. Cover and cook until the mussels have opened, stirring once.