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Epicurean Exchange Culinary Travel is headed back to Paris (May 19 – 25, 2019) for our annual Bread, Pastry and Chocolate Tour! This recipe is a quintessential recipe from the bistros of Paris. Served with crusty, toasted baguette and a chilled white wine, it is the perfect interlude when touring the neighborhoods of Paris! Looking for more classic Parisian dishes in future posts – I have quite a collection to share!
Here’s a little information on the farmed mussel variety which is most commonly found in our local markets: Have you ever seen “bouchot mussels” on a menu and wondered what exactly it means? Bouchot (French for “shellfish bed”) is a traditional aquaculture technique for mussels. It means that the mussel was grown on ropes strung from wooden poles in the sea. This results in grit and barnacle-free mussels with full meats and a cleaner flavor. In France, bouchot mussels are protected by AOP (protected origin) status, meaning they have to originate from the bay of Mont Saint-Michel to carry that name. However, the species is the blue mussel (Mytilus edulis), which is the most commonly farmed mussel species. So, for all practical purposes, a rope-grown blue mussel is essentially a bouchot mussel. –– W & T Seafood
This is a great dish for entertaining as you can do pretty much everything in advance, up to where you add the wine to the pot. A few minutes before serving, simply reheat the herb-flecked wine and add the mussels, steam and enjoy!
Moules Marinière (Mussels in Herbed Broth)
- 4 tablespoons unsalted butter
- 1/2 cup peeled and finely chopped shallots
- 6 cloves garlic, peeled and finely chopped
- Pinch of salt
- 3 cups dry white wine
- 1/4 cup chopped flat-leaf parsley
- 4 pounds mussels, scrubbed and debearded
• In a large pot or Dutch oven (with a lid), melt the butter over medium heat. Add the shallots, garlic, and salt and sauté, stirring frequently, until the shallots and garlic and soft and wilted, 1 – 2 minutes.
• Add the wine and parsley and bring to a boil. Add the cleaned mussels to the pot, stirring them a few times, and then cover and steam for about 5 minutes until the mussels begin to open. Lift the lid and stir them once during the steaming process.
• Remove from the heat and serve the mussels with toasted artisan bread slices to soak up the cooking liquid.
Serves 6© 2010, Epicurean Exchange. All rights reserved