- In a 3-quart casserole or large stockpot over medium-high heat, combine the wine, shallots, butter, 1 tablespoon of the parsley, the bay leaf and pepper. Bring to a simmer and cook, uncovered, until the broth is aromatic, 4 to 5 minutes.
- Add the mussels, discarding any that do not close to the touch. Cover the pan tightly and steam the mussels until they open, about 5 minutes, shaking the pan occasionally so they cook evenly. Discard any mussels that did not open.
- To serve, spoon the mussels into large warmed soup bowls, ladle some of the broth over them, and sprinkle with the remaining 1 tablespoon parsley. Serve immediately, with baguette slices for dipping in the broth.
- This recipe yields 2 servings.
- Comments: You can use black or New Zealand green-lipped mussels for this French recipe. When buying either type, select ones with tightly closed shells that are not cracked or broken. If a mussel is open, tap it; it should close promptly. To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove.
Notes:
Recipe adapted from Williams-Sonoma Collection Series, Soup, by Diane Rossen Worthington (Simon & Schuster, 2001) |
