Moules à la Marinière
Ingredients:
-
1 kg (2 lbs) fresh mussels, cleaned and debearded
-
2 tablespoons unsalted butter
-
2 shallots, finely chopped
-
2 cloves garlic, minced
-
1 cup dry white wine
-
Freshly ground black pepper, to taste
-
1/2 cup fresh parsley, chopped
-
Fresh thyme sprigs and a bay leaf (optional)
-
1/2 cup heavy cream (optional, for a creamy version)
Method
Prepare the Mussels:
-
-
Rinse the mussels thoroughly under cold water, discarding any that are broken or don’t close when tapped.
-
-
Cook the Aromatics:
-
In a large, heavy-bottomed pot, melt the butter over medium heat.
-
Add the chopped shallots and cook for about 2-3 minutes until softened.
-
Add the minced garlic and cook for another 30 seconds, stirring constantly to prevent burning.
-
-
Add the Wine and Herbs:
-
Pour in the white wine, and add the thyme sprigs and bay leaf if using.
-
Bring the mixture to a simmer.
-
-
Cook the Mussels:
-
Add the mussels to the pot and cover with a lid.
-
Let the mussels steam for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed.
-
-
Finish with Cream (optional):
-
For a creamier version, stir in the heavy cream once the mussels are cooked.
-
Season with freshly ground black pepper to taste.
-
-
Serve:
-
Remove the thyme sprigs or bay leaf, if used.
-
Sprinkle the mussels with fresh chopped parsley and serve immediately in bowls with the cooking broth.
-
Serving Suggestions:
Serve Moules à la Marinière with crusty French bread for dipping in the flavorful broth, and enjoy alongside a glass of dry white wine.
Bon appétit!
Chef's tips:
Another great way to enjoy the mussels on a hot day, is after cooking the mussel let them cool completely. Take them off the shell.
Then blend some mayonnaise with some mussels juice, to get a “sauce” consistency and that will season the mayonnaise.
Add chopped shallot, fresh parsley, chervil, pepper… then add the cooked mussels, put them back in halves shells and leave in the fridge overnight. Et Voila!