Les Moules de la Mere Bonnier / Les moules facon Maman
by Chef Matthieu Bonnier, French Window Brasserie and Bar

--Thyme, to taste
100mlRaspberry Vinegar
300mlWhite Wine
200grs"Cafe de Paris" Butter
--Croutons, to taste
200grsConfit Duck Gizzards
--Chopped Parsley, to taste
--Pepper, to taste
--Salt, if needed

  • 1. Scrub, clean and de-beard the mussels.
  • 2. Heat the butter over medium-high heat in a large, wide-bottomed pot with a lid.
  • 3. Sautee the shallot, green onion and thyme until it is soft but not browned.
  • 4. Add the white wine and raspberry vinegar, and bring it to a boil.
  • 5. Cover the pot and let the mussels steam for 3-8 minutes until all the mussels are open..
  • 6. As soon as most of the mussels are open, turn off the heat and toss in the “Café de Paris” butter. Cover for a minute
  • 7. Garnish with croutons, confit duck gizzards and parsley. Then season with salt and pepper to your preference.
  • 8. Serve with an extra bowl for the shells.