Steamed Mussels Mariniere Recipe
shallots | white wine | garlic butter | bone marrow toast
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Ingredients
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Mussels
Bone Marrow Toast
Method
Prepare Mussels
- 1
Clean the Mussels
Rinse the fresh mussels under cold water, scrubbing the shells to remove any dirt or barnacles. Pull out any beards (the fibrous strands) attached to the mussels.
- 2
Sauté Aromatics
In a large pot, melt 2 tablespoons of the unsalted butter over medium heat. Add finely chopped shallots and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- 3
Add Wine and Mussels
Pour in the dry white wine, followed by the cleaned mussels. Season with salt and black pepper. Cover the pot and steam for about 5-7 minutes, or until the mussels have opened up.
- 4
Finish with Butter and Parsley
Once the mussels are cooked, remove from heat. Stir in the remaining 2 tablespoons of butter and chopped fresh parsley. Adjust seasoning if necessary.
Prepare Bone Marrow Toast
- 5
Roast the Bone Marrow
Preheat the oven to 450°F (232°C). Place the beef bone marrow pieces upright in a roasting pan and season with salt and black pepper. Roast in the oven for 15-20 minutes, until the marrow is bubbly and starting to caramelize.
- 6
Prepare the Baguette
While the marrow is roasting, slice the baguette in half lengthwise. Brush the cut sides with olive oil and sprinkle with salt and pepper. Place on a baking sheet cut side up and toast in the oven for the last 5-7 minutes of the marrow’s cooking time, until golden.
- 7
Serve
Once the bone marrow is done, remove from the oven and let cool slightly. Spread the roasted marrow on the toasted baguette and serve alongside the steamed mussels.
