MUSSELS MARINIÈRES ROSÉ

Credit: Nigel Parry

MUSSELS MARINIÈRES ROSÉ

Once you buy the mussels, soak them in the sink or a deep bowl of fresh water to remove any sand or dirt, then rinse them before cooking. Check their quality and freshness by smelling them very carefully and discard any bad ones—you’ll know by the smell. It takes only one bad mussel to ruin an entire dish. Adding a little flour to the broth gives it texture and richness. Cook this dish à la minute and enjoy it immediately. I always have good bread close by ready to soak up the sauce, and I recommend you do, too!

Serves 4

2 tablespoons extra-virgin olive oil

2 shallots, finely chopped

2 garlic cloves, finely chopped

2 teaspoons all-purpose flour

1 cup rosé wine

3 pounds mussels, scrubbed and debearded

2 tablespoons chopped fresh flat-leaf parsley

1. In a large, heavy-bottomed pot (large enough to hold all the mussels), heat the olive oil over medium-high heat. Add the shallots and garlic and sauté until translucent, 2 to 3 minutes. Whisk in the flour a little at a time to form a paste with the olive oil, then add the wine and bring to a boil.

2. Once the wine mixture is boiling, add the mussels, cover the pot, and cook, shaking the pot occasionally, until the mussels open, 5 to 6 minutes. Discard any mussels that don’t open, then transfer the rest to a large bowl. Pour the sauce over the top and garnish with parsley. Serve immediately.