Second Meal: Moules à la Marinière (Fresh Mussels Steamed Open in White Wine)

Not going to lie my new adventure has been off to a slow start. I started with a BANG then nothing… that is until now. I love mussels, have always loved mussels, and probably will always love mussels. Is it the small of the shallots? The taste of the mussels? Or using bread to soak up the extra wine broth? Who knows! But no matter what it is I would consider this dish as a comfort dish. First it’s pretty simple and second quick to make*. I followed the recipe exactly and throughly enjoyed it but I would suggest that I add more shallots as I am partial for stronger flavors.

I didn’t make anything for dinner that night. Yes you are reading that correctly I ate 2 pounds of mussels all in one sitting perhaps I missed my calling. I’m jumping around the cookbook but thinking I should choose a more defined path. Maybe do one recipe from each section until I rotate all the way through and then repeat?

* As long as you soak and wash the mussels before hand!