Mussels mariniere
In Europe, especially in France, moules mariniére are traditionally served in the pot in which they were cooked. A large baguette (French bread) is supplied to “mop up” any of the remaining broth.
- 5 pounds U.S. farm-raised mussels
- 2 cups white wine
- 1 scallions, chopped
- 1 stalk celery, chopped
- 1 clove garlic, chopped
- 1 bay leaf
- 1 sprig fresh thyme
Rinse the mussels in cold water. Pour the wine into a large saucepot. Add the scallions, chopped celery, minced garlic, bay leaf and thyme. Bring to a boil. Add the cleaned mussels, stir and cover the pot. Allow 3 minutes after the liquid returns to a boil. Once the mussels start to open, stir the mussels to encourage opening. Transfer the cooked mussels to a serving bowl and pour the broth over them (discard any mussels that have not opened).
Source: http://thenaa.net
Safe Handling Tips
- Purchase seafood right before checking out at the supermarket
- If seafood will not be refrigerated within 30 minutes, put it in a cooler
- Use seafood within 36 hours of purchase or freeze immediately
- Use defrosted seafood within 36 hours
- Thaw frozen seafood in the refrigerator — never at room temperature
- Allow one day for seafood to defrost in refrigerator
- Always wash hands before and after handling seafood
- Use separate knives and cutting boards
- For more tips on selecting, buying, handling, storing and cooking seafood