Moules Marinières
Mussels cooked in white wine.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Moules Marinières to your week, check it against your household's allergens, and build the shopping list automatically.