Classic Moules Marinières with Pommes Frites

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Ingredients

3 tablespoons unsalted butter

6 tablespoons chopped shallots

1 tablespoon minced garlic

2 sprigs fresh parsley, plus 2 tablespoons chopped fresh parsley for garnish

2 sprigs fresh thyme

1 cup dry white wine

1/4 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pounds (about 4 dozen) live mussels, well scrubbed, rinsed and debearded

Pommes Frites, for serving

warm crusty bread, for serving

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Instructions

In a large deep sautée pan or a large wide saucepan, melt butter over medium-high heat. Add shallots, garlic, herbs and cook, stirring, until shallots are soft and fragrant, about 1 minute.

Add wine, heavy cream, salt and pepper, and bring to a boil.

Add mussels, cover pan, and cook, shaking pan occasionally, until mussels have opened, 5 to 6 minutes.

Remove pan from heat and discard any mussels that have not opened. Transfer mussels and liquid to a large, deep serving bowl and garnish with chopped parsley.

Serve immediately with warm, crusty bread and Pommes Frites for dipping.