Moules Au Vin Rouge | PBS Food
Mussels steamed in Pinot Noir
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Cooking tools:
- Grill
- Dutch oven
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Bread knife
- Measuring spoon
- Measuring cup
- Spoon
- Garlic press
- Pot
- Saucepan
Ingredients
- 2 tablespoons butter
- 2 tablespoons pure olive oil
- 2 shallots minced
- 12 sprigs fresh thyme
- 2 teaspoons cracked black pepper
- 8 bay leaves
- 3 cups Pinot Noir
- 4 lbs. mussels debearded and scrubbed
- 2 tablespoons chopped garlic
- Salt to taste
- Pepper to taste
- Extra-virgin olive oil
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 baguette
- 1-2 whole garlic cloves
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