Dinner With Debbie: Mussels Mariniere

I absolutely LOVE this recipe for mussels! The key is getting the very best shellfish you can and making it the same day, if possible. This batch of mussels came from my favorite seafood vender, ProFish. If you’re in the Northern VA/DC area, check out their website www.profish.com
I served this up with crusty bread to dip into the sauce and a fresh salad topped with delicious cherry tomatoes, courtesy of Doug and Abbey Buckel! Thanks you two!
Of course, I paired this with a great inexpensive Rose that I grabbed at Wegmans, the Grenache/Syrah blend makes for a beautiful dry rose great for cooking and drinking. This recipe comes from the Flavr app, by chef Eric Ripert.
Enjoy!
Ingredients
2 Tbsp Extra virgin olive oil
2 Tbsp Shallot, minced
2 clove Garlic, sliced thin
2 tsp All purpose flour
1 cup Rose wine
3 lb Mussels, scrubbed and debearded
2 Tbsp Parsley, rough chopped
Steps
1. Heat Extra Virgin Olive Oil in a large dutch oven.
2. Add shallot and garlic and saute till translucent, about 2 minutes.
3. Whisk in the flour to form a paste, add the wine and bring to a boil.
4. Add the mussels and cover the pot, shake occasionally, cook 5 to 6 minutes till
mussels open.
5. Transfer to a large bowl garnish with parsley and serve with toasted baguette.
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