Steamed Mussels Mariniéres

Makes 4 servings

4 pounds mussels

3 tablespoons butter

½ cup dry white wine, Muscadet if possible

½ cup whipping cream

3 tablespoons shallots, chopped

1 teaspoon garlic, chopped

1 bouquet garni

¼ teaspoon black pepper, ground

Beard and scrub the mussels.  For the bouquet garni, tie with twine two sprigs each of thyme, parsley, tarragon and two bay leaves.

In a large Dutch oven combine the butter, wine, shallots, garlic, pepper and bouquet garni.  Cover with a lid 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 ones and the bouquet garni.

Divide the mussels and broth into warm serving bowls and serve with a basket of crusty French baguette.

Note: Penn Cove mussels from nearby Whidbey Island are my preference. Do not salt the mussels since they have plenty on their own.

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