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Moules Marinere with Garlic Herb Butter

NapaStyle Wine Club Moules Marinere with Garlic Herb Butter NapaStyle Wine Club Moules Marinere with Garlic Herb Butter
About this Recipe
In the United States wonderful mussels are grown on both northern coasts from California up to Washington and from Maine up to Canada. I prefer the smallest mussels I can get as I find them sweeter than their larger cousins. Make sure they are tightly closed and remember to remove their beards as the recipe recommends.
Serve with
Louis Métaireau Muscadet Pe...
Loire Valley
Domaine Jean Vullien Savoie...
Eastern France
Dm des Lauriers Picpoul de ...
Coteaux du Languedoc
Ingredients
Serves: 4
  • 2 tbsp butter
  • 5 shallots, sliced
  • 3 garlic cloves, sliced
  • 1 fennel bulb, sliced thinly and fronds chopped or 1 cup chopped celery
  • 2 to 3 lbs mussels, well rinsed and beards removed 
  • 5 cups dry white wine
  • 1 tsp salt
  • 1 tsp black pepper
  • garlic herb butter, recipe follows
  • 1/2 cup Italian parsley leave, chopped

    Garlic Herb Butter
  • 1 stick unsalted butter, room temperature
  • 3 garlic cloves, minced
  • 4 tbsp minced Italian parsley leaves
  • 1 tbsp minced tarragon leaves
  • 2 tbsp minced basil leaves
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • freshly ground pepper
Directions
Preparation Time: 5 minutes
Cooking Time: 15 minutes

In a large pot melt the butter over medium flame, add shallots and garlic and sauté for 5 minutes. Add fennel or celery and continue to sauté for 2 minutes. Add the mussels and raise the heat to high. When mussels begin to open, add the wine, salt and pepper and bring the mixture to a boil, cover and cook until all mussels open up. Discard any unopened ones. Stir in half of the garlic butter, the parsley and the chopped fennel fronds. Serve with remaining garlic butter on the side.

Garlic Herb Butter
Place all in the food processor and blend for 20 seconds until well mixed, or blend in a bowl. Cover and place in refrigerator until ready to use.

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