Moules marinière

From Around My French Table cookbook by Dorie Greenspan

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Step 1

In a large Dutch oven or other heavy-bottom casserole, melt the butter over low heat. Toss in the shallots and garlic and stir. Season to taste with salt and freshly ground black pepper.

Step 2

Sautee the shallots and garlic until softened, a few minutes.

Step 3

Pour in the wine and increase the heat to medium. Add the bouillon cube, herbs, and lemon zest. Simmer for 3 minutes.

Step 4

Add the mussels and stir around in the liquid to coat. Increase the heat to high and bring to a boil.

Step 5

Cover the pot and adjust heat so liquid simmers steadily. Cook for 3-5 minutes or until mussels are opened and fully cooked. You may need to stir once during this cooking time.

Step 6

Turn the heat off and let the mussels rest covered for one minute.

Step 7

Serve immediately with French bread.