Moules Mariniere

Simmering a sauce under shellfish provides the gentle heat required to open their shell and cook the meat. Be careful not to overcook shellfish, which become tough and rubbery. Fresh shellfish is sold live, and should close tightly when lightly tapped. Shellfish that remain open should be discarded. Likewise, all cooked shellfish should open. Any shellfish that did not open during the cooking process should be discarded. Mussels are a large bivalve with a light oceany flavor, and can be found all over the world. Like most shellfish they cook quickly and can make for a hearty winter feast or light summer fare.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Heat a medium pot with a lid over medium heat.

Step 2

2. Add butter, shallots, garlic, carrot, bay leaf, thyme, and chile flakes and sweat until softened, but not browned. Add the wine, cream, salt, and pepper and simmer for 2-3 minutes.

Step 3

3. Add the mussels, cover, and allow to cook for 1-2 minutes until they begin to open.

Step 4

4. Add the parsley, tarragon, and Pernod.

Step 5

5. Stir to combine, cover, and allow to simmer for an additional 3 minutes.

Step 6

6. Remove from heat and let rest, still covered for an additional 2 minutes. Serve hot.