Mussels Mariniere Recipe
Preparation time about 20 minutes and Cook time: 15 minutes
Jubilee uses Prince Edward Mussels (PEI) Mussels. We buy them directly - around the corner from the restaurant - at Pisacane on First Avenue.
You want to buy shells that are not cracked or and not opened. Try also to cook the mussels immediately... the fresher the better! If you have to wait, place them in a bowl and cover them with a damp towel so they can breathe.
Ingredients
- 2 pounds mussels, scrubbed clean under running water
- 1/2 cup dry white wine
- 1/4 cup minced shallots
- 2 tablespoon butter
- 1 tablespoon minced garlic
- A bouquet of Celery, Thyme, Leek and Parsley.
- ¼ cup of minced parsley.
Preparation and Cooking
For 10 to 15 minutes, place your Mussels in a bowl of salted water with one tablespoon salt per quart of water. Throw out any that are wide open or don't close when you tap on them.
Check the mussels for any excess byssal threads (stringy grass) and pull them out.
Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart) with the Celery, Thyme, Leek and Parsley Bouquet.
Add your clean mussels to the pot.
Cover and bring to a boil and then reduce the heat to low. Cook until the Mussels are opened, and are just cooked, looking steamed and soft (5 to 7 minutes) Discard the ones that are not opened after being cooked.
Be careful not overcook, or the mussels will be rubbery and hard. Once the mussels are cooked, carefully remove them from the pot to a bowl. Do not discard the water in the pot.
Pour out the cooking water into a measuring cup, leaving the grit in the pot to discard of later. If the water you've measured out is still a little gritty, filter out the grit using a sieve.
Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. stir to combine. Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Finally add the minced parsley to your sauce.
Place mussels in several individual bowls or one large one for all at the table.
Pour the sauce over the Mussels.
Serve immediately.
Yield: Serves 2 to 4 persons.
