Mussels - Moules Marinières | Blue Jean Chef - Meredith Laurence
The hardest part of cooking a bowl full of mussels is getting them home from the store. The rest is easy and they only take just a few minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bluejeanchef.com.
Ingredients
- 2 pounds mussels
- 2 tablespoons butter, (divided)
- 1 large shallot, (thinly sliced (about ½ cup))
- 2 cloves garlic, (thinly sliced)
- 2 sprigs fresh thyme
- 1 bay leaf
- 1½ cups white wine
- ¼ cup chopped fresh parsley
- freshly ground black pepper
- half a lemon
- ½ cup heavy cream (optional)
- crusty bread
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