Recipes

Post Office Box 141
Long Cove Road
Tenants Harbor, Maine 04860
Tel: 1-888-229-1436
info@greateasternmussel.com



Moules Mariniere
INGREDIENTS:

2 tablespoons softened butter
2 tablespoons diced shallots
3 pounds mussels, cleaned
2 cups white wine
2 tablespoons chopped parsley, more for garnish
1 teaspoon chopped thyme
2 bay leaves
Salt and pepper
2 tablespoons flour


INSTRUCTIONS:

Melt 1 tablespoon butter in a deep sauté pan. Add shallots and cook until tender. Add mussels, wine, parsley, thyme, bay leaves, salt and pepper. 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.

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