Once all the mussels have opened, they are ready to be served immediately.
Moules Mariniere (or Mussels in White Wine)
Makes 2 servings
1/2 tablespoon olive oil or unsalted butter
1/2 medium onion, finely chopped
1 shallot, finely chopped
2 garlic cloves, thinly sliced
Salt and freshly ground black pepper
1/2 cup dry white wine
1 thyme sprig
1 parsley sprig
1/2 bay leaf
1 strip lemon zest
2 pounds mussels, scrubbed, debearded if necessary
In a large Dutch oven or other heavy-bottomed casserole, warm the oil or melt the butter over low heat. Toss in the onion, shallots, and garlic and turn them until they're glistening. Season with salt and pepper and cook, stirring, for about 3 minutes, just to soften the onion. Pour in the wine, increase the heat to medium, add the herbs, and the zest and simmer for 3 minutes.
Add the mussels and stir them around in the liquid. Increase the heat to high and bring to a boil, then cover the pot, adjust the heat so the liquid simmers steadily, and cook for 3 minutes, (I sometimes give the mussels a stir during this time).
Turn the heat off, keep the lid on the pot, and let the mussels rest for another minute (or more, if need be) so they finish opening. Once they're opened, they should be served immediately.
Adapted from Around my French Table