Classic Mussels Mariniere

Step 1

1 Rinse the mussels, scrape the exteriors of any that have little barnacles on them, and pull or cut off any beards

Step 2

2 Check over the mussels to look for “gapers” — mussels that are open

Step 3

3 Tap or gently squeeze any open ones and see if they start to close; the movement might be subtle

Step 4

4 If there is no response, the mussel is probably no longer alive, so toss it out

Step 5

5 In a large pot with a lid over medium heat, melt 1 tablespoon of the butter

Step 6

6 Add the shallot and garlic and cook, stirring, until soft and fragrant but not browned, about 5 minutes

Step 7

7 Increase the heat to high, add the wine and simmer until the wine is reduced by about half, about 5 minutes

Step 8

8 Add the mussels to the pot, cover and cook, shaking the pot every few moments, as though you’re making popcorn

Step 9

9 Cook for 4 to 5 minutes, until most of the mussels have opened

Step 10

10 If there are many mussels still closed, cook for another 30 seconds or so; don’t worry too much about overcooking the mussels, as they are fairly forgiving

Step 11

11 Toss in the parsley and stir the mussels a bit to distribute the herbs

Step 12

12 Lift out the mussels with tongs or a big slotted spoon and divide them between two big bowls

Step 13

13 Taste the broth and season with salt, if needed

Step 14

14 If the flavor is concentrated and delicious, swirl in the remaining 1 tablespoon butter and pour it over the mussels

Step 15

15 If the broth seems a bit bland, simmer it for a few more seconds to reduce and concentrate the flavor, and then add the butter and pour it over the mussels

Step 16

16 Taste, and season with more salt, if desired

Step 17

17 Serve warm

Step 18

18 VARIATIONS:

Step 19

19 Mussels in Curried Cream: While cooking the shallot and garlic, stir in 1 tablespoon curry powder (hot or mild)

Step 20

20 After the wine has reduced by half, add 3/4 cup heavy cream and boil until it has reduced by a little more than half, another 5 minutes or so

Step 21

21 Finish with slivered fresh basil along with the parsley

Step 22

22 Mussels in Ginger-Chile Coconut Broth: Substitute a neutral oil, such as vegetable or grapeseed, to cook the shallot and garlic and add 1 tablespoon each finely chopped fresh ginger and finely chopped fresh chile (hot or mild)

Step 23

23 Instead of the white wine, add 1 cup of full-fat coconut milk and 3 tablespoons of fresh lime juice

Step 24

24 Finish with roughly chopped cilantro instead of parsley