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Title: Best Moules Marinières (Sailor-Style Mussels)
Categories: Seafood, Vegetbles, Herbs, Wine, Breads
Yield: 4 servings

2 tb Unsalted butter
1 sm Leek; white & light green
- only, thin sliced
1 sm Shallot thin sliced
4 md Cloves garlic; thin sliced
2 Bay leaves
Salt & fresh ground pepper
1 c Hard dry cider or white
- wine
2 lb Mussels *
3 tb Mayonnaise or heavy cream
- (opt)
3 tb Minced fresh parsley leaves
1 tb Lemon juice
1 ts Grated zest from 1 lemon
Add'l mayonnaise for
- serving
1 Loaf rustic sourdough bread;
- thick sliced, drizzled
- w/olive oil, broiled until
- heavily toasted

In a medium Dutch oven or large saucepan, melt 1
tablespoon butter over medium-low heat. Add leeks,
shallot, garlic, and bay leaves. Season lightly with
salt and heavily with black pepper and cook, stirring,
until vegetables are very soft but not browned, about 10
minutes.

Increase heat to high and add cider or wine. Bring to a
boil and let reduce by half, about 2 minutes. Add
mussels, stir, cover, and cook, shaking pan constantly
and peeking every 30 seconds to stir. As soon as all the
mussels are open, transfer mussels to a bowl using
tongs. Place pan lid over bowl to keep mussels warm.

Remove from heat and whisk in remaining butter along
with mayonnaise or crème fraîche (if using). Return
mussels to pot, add parsley, lemon juice, and lemon
zest, stir to combine, then transfer to a warm serving
bowl. Serve immediately with additional mayonnaise (if
using) and broiled bread.

* Examine mussels before using. If they're gritty or
have lots of beards (it'll look like bits of hair coming
out from between their shells), scrub them well under
cold water and pull out the beards by grabbing them and
pulling towards the hinge-end of the mussels.
Farm-raised mussels are generally quite clean when they
are sold.

Discard cracked mussels or open mussels that don't close
when tapped with another mussel.

By J. Kenji López-Alt

MAKES: 4 servings

RECIPE FROM: https://www.seriouseats.com

Uncle Dirty Dave's Kitchen

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... "Consistency is the last refuge of the unimaginative" -- Oscar Wilde
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