Moules Marinières (Mussels Steamed in White Wine)

from many sources

adapted by Maud Hallin

7 to 8 persons for first course (2 or 3 as a main course)

2 pounds cleaned mussels

1 or 2 cups dry white wine

1/4 cup chopped shallots (about half of a large American-grown shallot)

2 large cloves minced garlic 1/4 cup chopped celery

1/4 cup chopped parsley

1 bay leaf

1/4 cup basil, or thyme or fennel leaves, either is fun

salt and pepper 4 tablespoons of butter or olive oil

Store live mussels in your refrigerator and cover with damp cloth or wet newspaper. They must never stand in water. Put towel or sieve in bottom of container. Check mussels before cooking for dead ones (they will be light in weight). Rinse mussels in fresh water. Remove any beard just before cooking.

Melt butter or put oil into deep heavy, large cooking pot. Add celery, shallots, garlic and one cup of wine. Cook, stirring for about 30 minutes to extract flavors.

Five minutes before serving, taste sauce for salt and pepper, remembering that mussels will have some salt. Add enough wine for 2 tablespoons of sauce per first course serving. Pour in mussels, stir pot, put on lid for 3 or 4 minutes, stir some more. Add herbs. Cover the mussels again with the lid. Check after 2 minutes. When mussels are open, they are ready to serve. Divide onto deep plates, and spoon on a bit of sauce. Or serve directly from deep pot.

Frites or bruschetta would be delicious as an accompaniment. This is messy and fun finger food.