Recipe(tried): Mussels in Garlic Butter Sauce (Moules Mariniere)

Moules Mariniere

Hi Roxie - here is a delicious way to cook your mussels and clams that sounds like the dish you described. If you are doing clams and mussels at the same time, add the clams about 5 minutes before the mussels because they take longer to open. Note that this is great over cooked pasta, too. Hope this is what you are looking for!!

2 tablespoons softened butter
2 tablespoons finely diced garlic (OR shallots, if you don't want something garlicky)
3 pounds mussels, cleaned
2 cups white wine
2 tablespoons chopped parsley, more for garnish
1 teaspoon chopped fresh thyme (1/2 tsp. dried)
1 bay leaf
Salt and pepper
2 tablespoons flour

Melt 1 tablespoon butter in a deep saute pan. Add garlic and cook briefly, so you get the fragrance but don't let it brown. Add wine, parsley, thyme, bay leaf, salt and pepper and bring to a boil. Add mussels, cover and steam until mussels open, about 5 minutes. Meanwhile, rub remaining tablespoon butter and flour together to form a paste. Remove mussels to a shallow bowl with a slotted spoon. Bring broth to a boil and whisk in butter-flour mixture, a small pinch at a time, just until thickened to your taste. Adjust seasonings and pour broth over mussels. Serve garnished with chopped parsley. Yield: 6 servings.