Moules Mariniere

(Serves 4)

INGREDIENTS
4 pounds mussels
4 tablespoons butter
1/4 cup scallions or shallots
2 garlic cloves, minced
1 tablespoon parsley, chopped
1 tablespoon basil or thyme
1/2 cup dry white wine
METHOD OF PREPARATION
1. Set aside de-bearded and rinsed mussels. Melt butter in a large saucepan and sauté scallions and herbs over medium heat until the scallions begin to clarify, then turn to high heat and add the mussels and wine and cover the pan.
2. Steam 5-6 minutes or until shells are open and meats are not translucent.
3. Remove from heat and pour mussel nectar into bowl. Discard any unopened shells.
4. Serve immediately in large bowls and add nectar over mussels.
5. Accompany with French bread, green salad and white wine.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. “Mussel Recipes,” aired during the week of March 3, 2008.