Moules-Marinière aux Fines Herbes (Mussels with Fine Herbs)

Moules-Marinière aux Fines Herbes (Mussels with Fine Herbs) Recipe
Randy Mayor
Parisians love seafood, and mussels in an herb-infused wine broth are a local favorite.

Yield:

4 servings (serving size: about 20 mussels, 1/2 cup wine mixture, and 1 bread slice)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 24 %
Fat 8 g
Satfat 2.4 g
Monofat 2.3 g
Polyfat 1.5 g
Protein 28.7 g
Carbohydrate 19.2 g
Fiber 0.4 g
Cholesterol 71 mg
Iron 10 mg
Sodium 767 mg
Calcium 75 mg

Ingredients

1 tablespoon butter, divided
1/4 cup finely chopped shallots
1 cup dry white wine
1 cup water
2 pounds small mussels, scrubbed and debearded
1 bay leaf
1/4 cup minced fresh flat-leaf parsley
3/4 teaspoon minced fresh tarragon
4 (1/2-ounce) slices French bread, toasted

Preparation

Melt 1 1/2 teaspoons butter in a Dutch oven over medium-low heat. Add shallots to pan, and cook 4 minutes or until shallots are tender, stirring frequently. Increase heat to medium-high. Stir in white wine, water, mussels, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels evenly among 4 serving bowls. Add remaining 1 1/2 teaspoons butter to wine mixture in pan, stirring until melted. Discard bay leaf. Ladle 1/2 cup wine mixture over each serving. Sprinkle evenly with fresh parsley and tarragon; serve with French bread.

David Rosengarten,

Cooking Light

May 2005
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