Moules Marinières (Mussels in White Wine)

Ingredients

• 2 pounds Mussels
• 1.5 cups Dry White Wine
• 2 medium Shallots
• 3 cloves Garlic
• 4 tablespoons Butter
• 0.25 cup Fresh Parsley
• 2 sprigs Fresh Thyme
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Prepare the 2 pounds of mussels by scrubbing them well and removing any tough, stringy 'beards'. Discard any mussels that are already open and do not shut tightly when you tap them firmly.
2. 2In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat (approximately 300°F or 150°C).
3. 3Add the 2 minced shallots and 3 minced cloves of garlic to the melted butter. Cook, stirring occasionally, until they are soft and fragrant, about 3 minutes. Do not let them brown.
4. 4Pour in the 1.5 cups of dry white wine and bring it to a gentle simmer over medium heat (approximately 180°F or 82°C). Add the 2 sprigs of fresh thyme.
5. 5Carefully add the prepared 2 pounds of mussels to the pot. Cover the pot tightly and let the mussels steam for 5 to 7 minutes. They are ready when most of the mussels have opened wide. Discard any mussels that remain closed after steaming.
6. 6Remove the thyme sprigs from the pot. Stir in the 0.25 cup of fresh parsley, the 0.5 teaspoon of salt, and the 0.25 teaspoon of black pepper.
7. 7Serve the Moules Marinières immediately while hot.

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