Moules a la Mariniere — mussels in white wine — brings memories of seaside dining in France, watching the fishing boats come in, breathing the fresh sea air, and drinking a chilled glass of white wine. What a treat!
Figure about 2 pounds mussels per person. Store them in the refrigerator, and rinse with cold water before using, scraping off the “beard,” the thin hairs with which the mussel attaches itself to rocks. If any are open, tap them gently, and discard any that do not close.
This dish is really a meal in itself with the reduced broth and vegetables as a second course in the same bowl. Fresh French bread is a must for soaking up every last drop.
• Fred Tasker, a Miarmi Herald wine columnist, offers this wine suggestion: If there isn’t a French law requiring the light, dry Loire Valley wine called Muscadet to be served with this, there should be.
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• Prep the vegetables in a food processor fitted with a thin slicing blade.
• Fish broth can be substituted for the white wine.