Moules Marinières

Name: Moules Marinières
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 lbs live mussels (scrubbed and debearded); 1 cup dry white wine (like Muscadet); 4 shallots (finely minced); 3 cloves garlic (minced); 4 tbsp unsalted butter; 1/2 cup fresh parsley (chopped); crusty baguette

Plump mussels steamed open in white wine with shallots, garlic, and parsley, served with plenty of bread for the briny, fragrant broth.

30 minutes

Serves 4

Main

Contains common allergens

Dairy Seafood Shellfish

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Instructions

6 steps

1
Inspect the mussels; discard any with broken shells or those that do not close when tapped.

2
In a large, wide pot or Dutch oven, melt the butter over medium heat. Sauté the minced shallots until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute more.
3
Pour in the white wine and bring to a rapid boil. Let it reduce slightly for 2 minutes to cook off the harsh alcohol edge.
4
Add the cleaned mussels to the pot and cover tightly with a lid. Cook over medium-high heat for 5-7 minutes, shaking the pot vigorously once or twice.
5
The mussels are done when they have all popped open. (Discard any that remain tightly shut).
6
Remove from heat, stir in the chopped fresh parsley, and serve immediately in large bowls with the aromatic broth and plenty of crusty baguette for dipping.

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