Moules A La Mariniere

  • 4 Tbsp butter
  • 2 shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 stalk celery, thinly sliced
  • 2 sprigs thyme
  • 1/2 cup dry white wine
  • 1/2 tsp black pepper
  • 1 lb cleaned mussels
  • Fresh parsley, chopped

In a pot or frying pan with straight sides, melt the butter over low heat.  Add the shallots, garlic and celery and sweat them until they are very soft and fragrant (about 10 minutes).  Add the thyme, white wine, black pepper and mix.  Bring the mixture to a boil.  Add the mussels, toss and cover.  Cook for 4 minutes or just until the mussels open.  Transfer to a clean serving bowl, top with chopped parsley and serve immediately!

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