Steamed Mussels Marinières



  • 4 pounds fresh mussels
  • 3 tablespoons Darigold butter
  • 1/2 cup dry white wine (Muscadet, if available)
  • 3 tablespoons chopped shallots
  • 1 teaspoon chopped garlic
  • Bouquet garni (instructions follow)*
  • 1/4 teaspoon ground black pepper
  • 1/2 cup Darigold whipping cream


Beard and scrub the mussels. In a large Dutch oven, combine the butter, wine, shallots, garlic, bouquet garni and pepper; cover and simmer for 5 minutes. Add the mussels and cream, cover the pot tightly and cook over high heat, shaking the pot once or twice until the mussels open (about 5 minutes). Do not salt the mussels; they are naturally salty. Discard any unopened mussels and the bouquet garni. Divide the mussels and broth into warm serving bowls and serve with a basket of crusty French baguette. * To prepare bouquet garni, tie two sprigs each of thyme, parsley and tarragon, along with 2 bay leaves, with twine. Or, wrap in cheesecloth.


Makes 4 servings.


Note from Chef Jacques Boiroux: Penn Cove mussels from nearby Whidbey Island are my preference.