Moules Mariniere

Moules Mariniere is the classic French mussel recipe which most people use for a simple yet wonderful presentation of mussels and is probably the most common recipe used in restaurants today.

Ingredients:
4 Lbs. Mussels 
1/2 cup dry white wine 
1/4 cup chopped scallions or shallots 
2 cloves minced garlic (or to taste) 
1 tablespoon chopped parsley 
1 tablespoon basil or thyme  
4 tablespoons butter

Serving Size: Appetizers - 1/4 to 1/2 Lb. ; entrees - 3/4 to 1 Lb.

Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily. 

Preparation:
Set aside debearded and rinsed Mussels. Melt butter in a large sauce pan and saute scallions and herbs in a large saucepan over medium heat until the scallions begin to clarify, Then turn heat to high, add mussels and wine and cover pan.  Steam 5-6 minutes or until shells are open and meats are not translucent. Remove from heat and pour mussel nectar into bowl. Discard any unopened shells. Serve immediately in large bowls and add nectar over mussels.  Accompany with French bread, green salad and white wine.  it's great!