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Moules Marinière
Fresh mussels steamed open in white wine with shallots and parsley. The definitive French seafood dish.
10 min
Prep
10 min
Cook
Easy
Difficulty
8
Ingredients
6
Steps
Ingredients
Servings
- 500 gm fresh mussels in shells
- 2 shallots, finely chopped
- 1 clove garlic, sliced
- 150 ml dry white wine
- 30 gm butter
- Fresh parsley, roughly chopped
- Black pepper
- Crusty bread to serve
Method
- 1
Scrub the mussels and pull off any beards. Discard any that are cracked or that stay open when tapped.
- 2
Melt the butter in a large saucepan with a lid. Fry the shallots and garlic for .
- 3
Pour in the wine and bring to a boil.
- 4
Add the mussels, cover tightly, and cook over a high heat for 3–, shaking the pan occasionally.
- 5
As soon as all the mussels have opened, remove from the heat. Discard any that have not opened.
- 6
Scatter with parsley, grind over black pepper, and serve in the pan with crusty bread.
Notes
- Mussels are ready in minutes — do not overcook or they become rubbery.
- Add a splash of cream to the broth for a richer version (Moules à la crème).
- The cooking liquor is delicious — mop it up with plenty of bread.