Moules marinieres au Muscadet from Les Deux Papas, Sam Prokop and Andrew Lapeyre
Makes 4 servings
4 ½ pounds mussels
2 onions, diced
4 or 5 garlic cloves
4 tablespoons chopped parsley
7 ounces Muscadet wine
5 ounces water
A few tablespoons of creme fraiche
1 ½ ounces salted butter
Salt and pepper
Scrub mussels well. Rinse several times.
Put the onions in a large skillet (which has a lid) with half the butter and wilt them for a minute or two. Add the garlic, most of the parsley (reserving some as a garnish), the wine and the water and bring to a boil. Lower heat and simmer for 15 minutes.
Then bring the liquid up to a fast boil again and put in the mussels. Put the lid on the pan for a few minutes; shake the pan (shake it like you mean it!). Lift the lid and make sure all the mussels have opened and toss out the few that have not, as these will not be good ones (think of crawfish with straight tails after the boil).
Whisk in the remaining butter; adjust the seasoning and stir in the creme fraiche. Cover the pan again and give it a couple more shakes.
Pour the mussels and the liquid into a large bowl, garnish with the remaining parsley, and serve with a side of french fries and a good bottle of Muscadet.