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Moules Marinieres (Sailor-Style Mussels)<\/p>\nMoules Marinieres (Sailor-Style Mussels)<\/p>\n
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5 T. unsalted butter, divided<\/p>\n
3 T. extra-virgin olive oil, divided, plus more for bread<\/p>\n
3 celery stalks, thinly sliced<\/p>\n
3 medium onions, halved and thinly sliced<\/p>\n
4 garlic cloves, minced<\/p>\n
2 C. local white wine or Narragansett Beer, divided<\/p>\n
3 C. (24 ounces) bottled clam juice<\/p>\n
1 tsp. freshly ground black pepper<\/p>\n
1 tsp. red chili flakes<\/p>\n
Kosher or sea salt<\/p>\n
6 pounds mussels, scrubbed and de-bearded*<\/p>\n
1 C. diced roasted red peppers<\/p>\n
2 T. chopped flat-leaf parsley<\/p>\n
1 C. thinly chopped fresh scallions (for garnish)<\/p>\n
Fresh focaccia or baguette, sliced, brushed with olive oil and lightly toasted<\/p>\n
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Heat 4 T. butter and 1 T. olive oil in a medium saucepot over medium heat. Add celery, onions and garlic. Stir well and sweat the vegetables until the onions are soft and translucent, approximately 5 minutes. Add 1 \u00bd C. white wine (or beer) and reduce by half (approximately 10 minutes). Add clam juice along with pepper and red chili flakes. Bring to a boil, reduce heat and simmer 15 minutes. Taste for seasoning. In a separate large saut\u00e9 pan, add 2 T. olive oil and heat over medium-high heat. When hot, add mussels and cover briefly to prevent oil from splattering, remove lid and saut\u00e9 for 1\u20132 minutes. Add \u00bd C. wine (or beer) and diced red peppers. Reduce until a few T. of liquid remain. Add the prepared broth, and cover for 4\u20135 minutes, stirring occasionally, until all mussels are open. Add remaining 4 T. butter and chopped parsley and stir to incorporate. Divide mussels and broth among 6 warm shallow bowls, garnish with scallions and serve with plenty of toasted bread for dipping.<\/p>\n
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* Note: If mussel shells are slightly open, simply tap or press on the shell\u2014after about 5 seconds, the shell should close. If not, the mussel is dead so discard it.<\/p>\n","protected":false},"excerpt":{"rendered":"
Moules Marinieres (Sailor-Style Mussels) 5 T. unsalted butter, divided 3 T. extra-virgin olive oil, divided, plus more for bread 3 celery stalks, thinly sliced 3 medium onions, halved and thinly sliced 4 garlic cloves, minced 2 C. local white wine or Narragansett Beer, divided 3 C. (24 ounces) bottled clam juice 1 tsp. freshly ground black pepper 1 tsp. red chili flakes Kosher or sea salt 6 pounds mussels, scrubbed and de-bearded* 1 C. diced roasted red peppers 2…<\/p>\n