Moules Mariniere

mmmmm sooooo easy and sooo delicious. i love slurping up the broth using the mussel shell as a sppon and mopping it up with good bread. i could probably drink the broth. actually…i have. don’t judge me.

Shopping List:

• 1 lb mussels
• 1/2 lb bottle neck clams (i added clams but you don’t have to)
• 1-2 garlic, minced
• 1 large shallot or 2 smaller ones, diced
• 1 tbsp unsalted butter
• 1 tbsps olive oil
• s&p
• pinch of red pepper flakes
• 1-2 cups of dry white wine
• lemon for garnish
• good, really good crusty bread
• small handful chopped italian parsley

Recipe

(serves 2-4)

1) Rinse the mussels in cold water and the ones that are half open, lightly squeeze them shut and if they stay open discard them. Clean off the beards if necessary but usually they’re already cleaned off.

2) In a pot, melt butter and olive oil. Add red pepper flakes and shallots and saute for a few minutes. Add garlic and saute for just 1 min.

3) Add the wine and salt and cook until dissolved.

4) Add the mussels, clams and half of the parsley and cover. Cook for about 2-4 minutes until all the mussels are opened. Give the pot a good shake with the lid on once during that time.

5) Top with remaining parsley and serve with good bread.