New Years Eve dinner

To bring in 2011, we cooked Filet Mignon with a cognac dijon sauce and Mussels Mariniere with Bacon Frisee salad. The salad was a little over rated and the Filets weren't top choice, but the mussels were divine!

Mussels Mariniere:


1 tbsp. Olive oil
1 tbsp. Butter
1 medium onion, chopped fine
2 garlic cloves, crushed with press
1 cup dry white wine (I used a Chardonnay)
3 lbs. mussels, washed well and debearded
1/2 cup fresh parsley, chopped fine


In a sauce pot you will be able to cover, heat up oil and butter. Once that has melted, add onion and garlic sauteing until almost translucent. Add wine and bring to a boil. Then add mussels, stir once, cover, and cook 1 minute. Stir again, cover, and cook 1-2 minutes longer or until mussels have opened. Top the mussels with the parsley right before serving.