We wish this recipe replicated Sautéed Mussels in Rich White Wine Sauce, one of the most popular appetizers at Mickey & Mooch in Charlotte. We’ll keep tweaking it, with frequent research trips to M&M, until we get it right. Adapted from the classic French Moules Marinières (which would not include mascarpone cheese). Make sure to have some crusty bread to help soak up the delicious broth.
1 bag of mussels (Johnny’s Blues Wild Maine Mussels)
2 tablespoons butter
1 shallot, minced
2 garlic cloves, minced
2 tablespoons mascarpone cheese (or cream or half-and-half)
1/2 to 1 cup dry white wine
2 tablespoons Italian parsley, minced
Rinse the mussels under cold water and discard any that are chipped or half-open.
Melt the butter in a Dutch oven and sauté the shallot and garlic for 1-2 minutes, stirring frequently to prevent burning. Add salt and pepper to taste. Blend in the mascarpone cheese and wine. Simmer until the alcohol smell is gone, 2-3 minutes.
Add the mussels to the pot. Turn the heat up, cover, and cook 3-4 minutes or until all the mussels have opened. Stir several times during the cooking. Stir in the parsley.
Serve in large bowls with warm crusty bread.