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

Randy Mayor
Yield 4 servings (serving size: about 20 mussels, 1/2 cup wine mixture, and 1 bread slice)
Parisians love seafood, and mussels in an herb-infused wine broth are a local favorite.

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

Nutrition 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

How to Make It

  1. 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.