Moules à la Marinière

Divide the mussels among 4 shallow soup bowls. Pour the broth over the mussels and serve immediately with some crusty bread for sopping up the juice.

Serves 4

Ingredients

• 2 lbs mussels, cleaned and bearded
• 2 cloves garlic, finely chopped
• 1 shallot, finely chopped
• 1 tbsp finely chopped parsley
• 1 cup dry white wine
• 1 tomato peeled, seed and small dice
• 2 tbsp butter

Procedure

1. Combine wine, shallots and garlic in a large stockpot and simmer for 5 minutes.
2. Add the mussels. Cover the pot and increase heat to high.
3. Cook about 5 minutes or until all the mussels have opened.
4. Stir in the herbs, tomatoes and butter. Remove from heat.

From the Sur La Table kitchen.