Steamed Mussels Mariniere
Moules mariniere is a French steamed mussel dish cooked quickly over high heat with white wine, butter, garlic, and shallot. As the mussels open, they release their briny liquor into the wine-butter base, creating a deeply flavored broth in under five minutes. The short cooking time keeps the mussel meat plump and firm rather than rubbery. Fresh parsley is scattered over the top just before serving, and the real draw is the aromatic broth at the bottom of the pot, traditionally soaked up with torn pieces of crusty baguette.
Adjust Servings
Instructions
- 1
Clean mussels thoroughly and remove beards.
- 2
Melt butter and saute shallot and garlic.
- 3
Add white wine and boil briefly to reduce alcohol.
- 4
Add mussels, cover, and steam on high heat for 4-5 minutes.
- 5
Toss with parsley and serve opened mussels.
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