American Mussel Harvesters
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Moules Mariniere

Patrice Rames

  • 18 Whitewater Mussels
  • white wine
  • diced shallots
  • unsalted butter'
  • chopped parsley
  • thyme flowers

Place mussels in a sauté pan with lid. Add enough wine to cover the mussels. Add 1 tablespoon diced shallots, 2 tablespoons unsalted butter and salt and pepper to taste. Bring to a boil. Add parsley and thyme flowers as mussels start to open. Serve with broth in covered bowl.