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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         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   
       
   MMMMM   
      
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