Moules Marinière

I like a lot of winey mussel liquor here, so use more wine to start off with than you might find elsewhere. Traditionally, the onion or shallot, garlic and parsley are just simmered in the wine at first, then, after the mussels are in and steamed open, everything’s removed to the bowls, the liquid strained and the butter whisked in. Do it that way, by all means, if you want to. More often I tend to do it as follows.