Moules Marinière

Entertain with this easy seafood dishMoules Marinière is a classic French recipe from Provence. I like to make it with a fresh tomato and touch of oregano. I usually use about a half pound of mussels per person. Mussels shells usually need to be scrubbed, but cultivated mussels now are very clean. Here in Atlanta, I have used shelled, frozen mussels from New Zealand. They are the best I can buy. If you see them try them; they are shockingly good and convenient to have on hand.

Mussels are low in fat, high in protein, and delicious, so there are several good reasons to cook them soon!
In a large pot:
½ pound mussels per person
1tbsp good olive oil
1 medium chopped onion
2 cloves minced or pressed garlic
Moules marinière
Optional: ½ tsp chili flakes
Seat, do not brown the onion and garlic for 30 seconds
Add one small chopped and salted tomato
Add the mussels and enough dry white wine to cover them (Sancerre, Pinot Grigio, Sauvignon Blanc)
Add 1 tsp sea salt or kosher salt
Add 1 tsp dry oregano and a handful of clean, chopped fresh parsley
Cover and steam until the shells open, or until the wine comes to the boil for two minutes and then remove from heat
Serve with crisp oven fries and mayo for classic “moules et frites” – so easy so good! This is a great dish for informal entertaining.