Moules a la Bretagne

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Description:

Traditional Mussels of Brittany. Because this recipe uses very basic ingredients there are many variations you can try on this dish for fun like adding tomatoes, curry, cream, parsley...You'll need a nice big pot with a tight fitting lid.

Reference:

My mother's best friend taught me this dish while staying at her beach house in Bretagne

Prep:

30 min

Servings:

2, depending on the course

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Submitted by:

Vanessa

Ingredients

lbs mussels (2 lbs/person)

stick butter

3/4

cup shallots, finely chopped

cloves garlic, finely chopped

bunch fresh thyme

S & P

cups white wine

Directions

First rinse and scrub each mussel discarding any dead ones. Dead mussels are usually open slightly and do not react to the prick of a sharp knife, to test simply touch the point of a knife to the flesh of the mussel. If the shell does not close, discard.

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Melt 1/2 the butter in a large pot. When bubbling add the shallots and garlic and stir until well blended. Allow this to cook over medium heat for about 4 minutes stirring occasionally and making sure the garlic doesn't brown. Raise to high heat and add white wine. Bring to a boil, add mussels, sprigs of thyme and cover. Stir and make sure all ingredients are blended well after about one minute, add the rest of the butter in chunks on top of the mussels. Mussels are ready when all shells are open wide (about 5 minutes). These are a beauty to serve! Serve in a wide bowl with fresh thyme sprigs on top for garnish. Best with pasta or hunks of crusty bread.

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