- Clean and debeard the mussels with plenty of water.
- Chop the shallots and onion.
- Make a bouquet garni.
- Add the mussels, shallots, onion, bouquet garni, and dry white wine to a Dutch oven.
- Cook covered over high heat.
- When the mussels open, drain them with a skimmer and set aside the cooking liquid.
- Only use half of the shells (keep the mussel meat and discard the other half of the mussel).
- Reduce half of the cooking liquid, strain, and gradually add the butter.
- Arrange the mussels in a soup bowl and cover with the cooking liquid.
- 30 g (1 oz) shallots
- 30 g (1 oz) onions
- 1.5 kg (3.3 lbs) Bouchot mussels
- 10 cl (2/5 cup) white wine (from the Loire Valley)
- Bouquet garni : 1 sprig of thyme, ½ bay leaf, stems of parsley
- 30 g (2 tbsp) butter
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
Why cook with a stockpot?
A stockpot is so versatile it can be useful in many situations, especially if you need to cook large quantities. With its two sturdy handles it's easier to carry.
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