We've partnered with Heejin Choi from the Culinary Institute of America to bring you this recipe of Mussels with White Wine and Shallots, or Moules à la Marinière! Here are some recipe notes from the chef:

It's the best dish to eat with a glass of white wine on a weekend afternoon. Mussels cooked in white wine, butter, shallots, and broth combine to create a perfect harmony. Add a little thyme to bring out the beautiful flavor! Also, you can find the best combination if you dip freshly baked bread with broth and eat the mussels together. The white wine used to make this dish is mostly dry white wine produced in Alsace, France. Coincidentally, when I did research on saffron, I found that Riesling or Pinot Gris produced in Alsace, France, was one of the best pairs, so I think it's a perfect wine pairing to enjoy with not only cooking but also drinking.


3 lbs mussels
1 tsp saffron
2 strings thyme
80 g butter
2 shallots
0.5 cup white wine
Salt as needed
Black pepper as needed


1. Wash the mussels, scraping to remove dirt.
2. Peel and chop the shallots.
3. Melt 3 tablespoons of the butter in a large heavy skillet or saucepan.
4. Add the shallots and cook until translucent.
5. Add the wine, black pepper, saffron and thyme.
Let simmer 5 minutes. Add the mussels, cover and cook over high heat, shaking the pan often so that all the mussels open at about the same time. Take off the cover, remove the mussels as they open, and place them on a warmed serving platter.
6. Cut the remaining butter into small pieces. Remove the saucepan form the heat and whisk the butter into the broth a little at a time.
7. Adjust the seasoning, pour over the mussels.

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