Moules Fines Herbes

Steamed Mussels with French Fines Herbes

Mussels are popping up on menus everywhere it seems these days and with good reason. But don’t limit your enjoyment of them to the restaurant. They are simple to prepare and easy to enjoy. It’s like eating the ocean... without all that sand!

Ingredients

8.5 pounds mussels; prepared

7 tbsp. butter

3/4 cup shallots; thinly sliced

1/4 cup of garlic, minced

1 1/2 tbsp. MarnaMaria Fines Herbes

1 bottle dry white wine

1/2 cup heavy cream

1/2 tsp. salt and pepper

Directions

In a very large stockpot melt the butter over medium heat.
Add the shallots, garlic, MarnaMaria Fines Herbes and let cook, stirring occasionally, until the shallots have softened, about 3 minutes.
Add the white wine, cream and salt and pepper and bring to a boil.
Once boiling, add the mussels, stir and cover the stockpot with the lid.
Allow the mussels to steam until the open, about 5 to 6 minutes. (Stir gently after two minutes to ensure they cook evenly.)
Spoon mussels with sauce into individuals serving bowls.
Serve immediately.

You can estimate about 4 cups of mussels per person. Mussels are usually eaten with French fries or with a crusty French baguette. Use it to soak up the sauce! Also, if any of your mussels don’t open, don’t eat them. This means that they are dead, bad or not good to eat.

Serves 6