Randy Mayor
4 servings (serving size: about 20 mussels, 1/2 cup wine mixture, and 1 bread slice)

Parisians love seafood, and mussels in an herb-infused wine broth are a local favorite.

How to Make It

Melt 1 1/2 teaspoons butter in a Dutch oven over medium-low heat. Add shallots to pan, and cook 4 minutes or until shallots are tender, stirring frequently. Increase heat to medium-high. Stir in white wine, water, mussels, and bay leaf; bring to a boil. Cover, reduce heat, and simmer 3 minutes or until shells open. Remove from heat; discard any unopened shells. Divide mussels evenly among 4 serving bowls. Add remaining 1 1/2 teaspoons butter to wine mixture in pan, stirring until melted. Discard bay leaf. Ladle 1/2 cup wine mixture over each serving. Sprinkle evenly with fresh parsley and tarragon; serve with French bread.

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Ratings & Reviews

calbay's Review

June 20, 2011
I expected more from Cooking Light! The flavor was bland, but the biggest problem was the it says to cook the mussels for 3 minutes. They were barely done. I don't like seafood overdone, but most other recipes say 8-10 minutes.