A Self-Proclaimed Princess in France cooks Les Moules (with a frog)...

For today's edition of Melting Pot Monday, where anything goes, we're cooking les moules à la marinière, or mussels in a white white sauce. See, mussels are in season now, according to the frog. He says the best time to eat them are in the 'bre months-- Septembre, Octobre, Novembre, and Decembre. The same goes for les huitres (oysters).

The frog taught me the basic recipe for les moules à la marinière, but I, of course, have some delicious add-ons. Watch this video...and then grab your wooden (and slotted) spoons.





Prep time: 10/15 minutes
Cooking time: 15/20 minutes

Ingredients:
1 pound of mussels for each person (try and find "ready to cook" mussels, or you'll have to de-beard 'em: HOW TO CLEAN MUSSELS) Important: cook the mussels the DAY you buy them. There is nothing worse than the smell of cooking mussels gone bad. On this...I know. 
1 bottle of white wine (I used a Sauvignon, but any white or rosé will do-- even a table/boxed wine!)
4-5 cloves of garlic, sliced thin
4-5 shallots, sliced thin
2 tablespoons butter
1/4 cup chopped parsley
a healthy pinch of fleur de sel (or three pinches regular salt)
three pinches of herbs de provence (or a bit of crushed thyme, oregano, and rosemary)
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extras: 1 two inch piece of ginger sliced into small strips

other add-ins (not shown here): fennel, one sliced and simmered with the garlic, shallots, etc.

pimento or red jalapenos peppers (if you like spicy dishes) and parsley to garnish

ALTS: instead of white wine, use beer! 3 bottles of your favorite should suffice!

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Instructions: Watch the video!

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Cook for about 15-20 minutes (covered), tossing ingredients occasionally, on low/medium heat. Serve with les frites (French fries).

 
 Bon app!