Moules mariniere or mussels, mariner style. These are the mussels I’ve grown to love over the years and think of as a great treat. Of course, Thai mussels with coconut curry sauce, or those steeped in a light tomato broth are all wonderful as well. And as I made them I wondered why I don’t make these more often, since they are one of the quickest of dishes, a mere 10-15 minutes to table if you’re dedicated.
I made the even-more-simple version that Dorie suggests, leaving out the lemon, bay, bouillon cube and full compliment of herbs, but still, butter, sweet onion, a bit of nice wine and some parsley I knew would suit the purpose.
Once the base is prepared, in go the mussels for a few minutes until they are all opened.
All that’s left is to serve them piping hot. French bread is the ideal, though I used the last of some 12-grain bread I’d made. Still delicious to soak up the juices.
So, of course, I will make these again. I will say that I probably should have taken a bit more time to clean mine up. I’d picked them up (and the fishmonger picked them out one-by-one) at that “fancy” store, so I assumed they’d be really clean – um, no. But that said, they were delicious, and a terrific quick meal!