Steamed Mussels Mariniéres

Moules Mariniéres

Ingredients

• 4 pounds fresh mussels
• 3 tablespoons Darigold butter
• 1/2 cup dry white wine (Muscadet if possible)
• 3 tablespoons chopped shallots
• 1 teaspoon chopped garlic
• Bouquet garni (instructions follow)*
• 1/4 teaspoon ground black pepper
• 1/2 cup Darigold whipping cream

Instructions

Beard and scrub the mussels. In a large Dutch oven, combine the butter, wine, shallots, garlic, bouquet garni and pepper; cover and simmer for 5 minutes. Add the mussels and cream, cover the pot tightly and cook over high heat, shaking the pot once or twice until the mussels open (about 5 minutes). Discard any unopened mussels and the bouquet garni. Divide the mussels and broth into warm serving bowls and serve with a basket of crusty French baguette. Makes 4 servings.

*To prepare bouquet garni, tie two sprigs each of thyme, parsley and tarragon, along with 2 bay leaves, with twine.

Note from Chef Jacques Boiroux: Penn Cove mussels from nearby Whidbey Island are my preference. Do not salt the mussels, since they are naturally salty.