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Moules Mariniére
The Ryland Inn
Craig Shelton, Executive Chef/Owner

Yield: 4-6 portions, 8 oz each  

4 pounds New Jersey mussels or clams
1½ c. dry white wine, such as Chablis
4 shallots (minced)
2 thyme sprigs
1 oz. Strega (Italian liquor)

1 pound whole butter (unsalted)
1 bunch Italian flat leaf parsley
juice of 1 lemon
freshly ground black pepper
sea salt

Video Demo: Click here to view video.


Rinse and clean the shellfish thoroughly with cold water. Combine the shellfish, white wine, shallots, thyme, Strega, and butter in a large saucepan. Cover and cook until the shellfish open. Remove the shellfish from the saucepan and reserve. Continue cooking the liquid until reduced by half and whisk until emsulified. Add the parsley, sea salt to taste, and a generous amount of freshly ground black pepper. Add lemon juice to taste. Pour the sauce over the shellfish and serve.

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