This is a Julia original out of The Art of French Cooking. When she wrote this, mussels were full of dirt and had “beards” you needed to clean. Now, they come almost perfect so there is no need to go through the cleaning process, a quick soak or rinse usually is fine. Serves 4
Ingredients:
- 2 Pounds mussels
- 2 Tablespoons flour
- 1/2 Shallot finely chopped (we use sweet onions)
- 1 Cup white wine
- 1 Bay leaf
- 4 Parsley sprigs and more chopped for garnish
- 3 Thyme sprigs, leaves removed and chopped (we sue 1 teaspoon dried)
- 4 Tablespoons butter
- Salt and pepper to taste
Directions:
Scrub each mussel and rinse well. Pull the beards off and place cleaned mussels in a bowl filled with cold water. Sprinkle flour on them and toss gently. Let sit for 15 or 20 minutes.
In a pot, bring the butter, shallots, wine, herbs, S & P to a boil. Allow to reduce slightly, about 4 or 5 minutes.
Use your hands to remove the mussels from the floury water and rinse them in a colander. Don’t pour the mussels into the colander because the collected sand could pour right back on them. Add the mussels to the pot. Cover and cook for about 5 minutes or until the mussels all open. (Shake them once or twice to help them open). If any do not open, discard those.
Serve the mussels in wide bowls. Spoon the wine broth over the mussels. Garnish with parsley and serve with crusty French bread. Our image shows served with our Cheesy Garlic Bread.
