THIs recipe is primarily intended as a preliminary step in preparing mussels for other dishes. However, once cooked in this manner, the mussels may be served, in their shells, in soup dishes. Ladle the broth from the top to avoid particles of sand, and pour it over the mussels. Season the broth lightly with salt and pepper if necessary.



TO SERVE two or more:





4 quarts mussels in their shells
3 tablespoons butter, rnelted
2 shallots, minced
1 stalk of celery, thinly sliced
1 sprig of thyme
1 bay leaf
Freshly ground black pepper
11/2 cups dry white wine

SCRAPE the "beards" from the mussels, using a sharp sturdy knife. Scrub and wash the mussels in several changes of cold water.

Place the mussels and all the other ingrédients in a kettle. Cover the kettle and cook over high heat until the mussels open. Discard any that are reluctant to open. Take the mussels out of the kettle and put them in a colander, leaving the broth to settle a little before serving.

To use the mussels in other dishes, remove them from their shells and discard any filaments clinging to them from inside the rims of the shells.





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La Cuisine Chantraine