For my French Cocktail Hour party, I prepared the following recipe. I chose to add this to my menu because it’s one dish I tend to order when eating at a French restaurant. I love how simple this dish is to prepare and how elegant it presents itself to guests!
recipe adapted from Emeril Lagasse
2 tablespoons unsalted butter
1/4 cup minced shallots
1 tablespoon thinly sliced garlic
1 bay leaf
2 sprigs fresh thyme
3 pounds medium to large black mussels, scrubbed and debearded
(I used split mussels making it easier to eat as an appetizer)
1/2 cup Vouvray or Viognier wine (or any white wine you have)
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper
1 tablespoon chopped fresh parsley leaves
1 tablespoon chopped fresh tarragon leaves
Set a large Dutch oven over medium heat and add the butter, shallots, garlic, bay leaf and thyme.
Once the butter has begun to melt, stir the ingredients and place the lid over the pan. Cook for 2 minutes, then add the mussels.
Replace the cover and cook the mussels for 1 minute, or until they begin to open. Remove the lid and add remaining ingredients, stir to combine, cover, and remove from the heat. Allow to sit for 2 to 3 minutes, or until all mussels are opened.
To serve, divide the mussels between four large soup bowls and pour the cooking juices over the mussels. If you use split mussels like I have, plate them on a platter and pour the cooking juices over the mussels.