Mussels a La Mariniere

Name: Mussels a La Mariniere
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 48 mussels, 6 serving(s)
Ingredients: 48 fresh mussels, scrubbed and debearded (you might want to throw in a few extra in case some don't open); 2 tablespoons extra virgin olive oil; 2 tablespoons butter; 8 garlic cloves, minced; 1 cup white wine; 1 cup chicken broth; 6 roma tomatoes, chopped; 3 green onions, chopped; 1 bunch fresh parsley, chopped; kosher salt, to taste; ground black pepper, to taste

Submitted by DrGaellon

"A classic dish of the south of France. Serve with a glass of chilled white wine and plenty of crusty French bread. You can also substitute clams."

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Ready In:: 35mins
Ingredients:: 11
Yields:: 48 mussels
Serves:: 6

ingredients

48 fresh mussels, scrubbed and debearded (you might want to throw in a few extra in case some don't open)
2 tablespoons extra virgin olive oil
2 tablespoons butter
8 garlic cloves, minced
1 cup white wine
1 cup chicken broth
6 roma tomatoes, chopped
3 green onions, chopped
1 bunch fresh parsley, chopped
kosher salt, to taste
ground black pepper, to taste

directions

Place mussels in a large bowl with cold water to cover. Tap each mussel on the counter as you do; discard any shells that fail to close. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil and butter in a large stockpot over medium-low heat. Add garlic and saute until fragrant, about one minute, but do not brown. Add the wine and chicken broth, and simmer briskly until reduced by half. Add the tomatoes and cook 4-5 minutes, until nearly tender.
Drain mussels and add to pot. Cover and simmer briskly 5 minutes. Add the scallion and parsley. Re-cover and simmer another 5 minutes, until all the shells are open. Season with salt and pepper to taste. Discard any shells that fail to open.
Serve each diner 8 mussels with a good ladle of the sauce and plenty of crusty bread to mop it up.

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RECIPE SUBMITTED BY

DrGaellon

New Rochelle, 0

I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!

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