Moules Mariniere

Ingredients

• 2 pounds fresh mussels
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 cup dry white wine
• 1 cup fish or vegetable broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 lemon, juiced

Instructions

1. Clean mussels by rinsing under cold water and scrubbing shells with a stiff brush to remove any barnacles or sand
2. Remove any beards from the mussels by pulling them toward the hinge with a sharp tug
3. Discard any mussels with broken shells or that do not close when tapped
4. Heat butter and olive oil in a large pot over medium heat
5. Add diced onion and sauté until softened, about 3-4 minutes
6. Add minced garlic and cook for 1 minute until fragrant
7. Pour in white wine and scrape the bottom of the pot to release any browned bits
8. Add broth, bay leaves, thyme sprigs, and black pepper
9. Bring liquid to a simmer
10. Add cleaned mussels to the pot and cover with a lid
11. Cook for 5-7 minutes, shaking the pot occasionally, until mussels have opened
12. Remove from heat and discard any mussels that did not open
13. Strain cooking liquid through a fine-mesh sieve into a bowl, reserving the liquid
14. Return mussels to the pot, pour reserved liquid over them, and stir in lemon juice
15. Sprinkle with fresh parsley and serve immediately in bowls with the broth

Notes

• Purchase mussels the day of cooking for best results and store in the refrigerator in a breathable container
• Discard mussels that smell strongly of ammonia or do not respond to tapping
• Use a large heavy-bottomed pot with a tight-fitting lid to ensure even cooking and steam retention
• Shake the pot gently during cooking to help mussels open evenly
• Serve with crusty bread to soak up the flavorful broth
• Do not overcook mussels as they will become tough and rubbery; they only need 5-7 minutes total