Mussels: Quick to cook, fun to eat
Serves 6 as a first course or 2 to 4 as a main course
2 cups dry white wine
6 shallots, minced
2 garlic cloves, minced
1/2 bay leaf
4 tablespoons finely chopped parsley
Freshly ground black pepper
4 tablespoons unsalted butter
4 pounds mussels, well cleaned (scrubbed and soaked)
A crusty French baguette or favorite garlic bread, for serving
1. Bring the wine, shallots, garlic, bay leaf, 2 tablespoons parsley, black pepper and butter to a boil in a large stock pot on medium-high heat for about 4 to 5 minutes or until the broth is aromatic and simmering.
2. Add the cleaned mussels, cover tightly and steam them until they open, about 5 minutes. Hold the stockpot with both handles and shake the mussels occasionally so that they can cook evenly.
3. Spoon the mussels into large soup bowls, spoon some broth over them and sprinkle with the remaining parsley. Serve immediately with bread for dipping.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
