Classic Parisian Mussels
This dish, from traditional French bistro cuisine, should be prepared using good quality white wine and fresh mussels.
Serves: 4Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. butter
- ½ medium white onion, peeled and minced
- 3 cloves garlic, peeled and minced
- 4 lbs. mussels, cleaned
- 3 Tbsp. chopped flat-leaf parsley
- 1 bay leaf
- 5 whole black peppercorns
- 2 cups dry white wine
- Melt butter in a large stockpot over medium heat. Sauté onion and garlic until translucent. about 5 minutes.
- Turn heat to high and add remaining ingredients to the pot. Bring contents to a boil, cover pot with lid, and cook until the mussels open, about 5 minutes.
- Remove the pot from the heat. Transfer mussels to serving dish using a slotted spoon.
- Using a ladle, spoon the broth from the pot over the mussels before serving. Be careful to leave any sand or sediment from the mussels behind in the bottom of the pot and remove bay leaves before serving.