Steamed Mussels Mariniere
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Mussels release their own briny liquor as they open, and together with dry white wine that becomes the broth without any added stock.
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The butter is split in two for a reason: the first part softens the shallot and garlic, the second is stirred in at the end to give the broth some shine. The pot comes off the heat once most shells have opened, before the meat shrinks and toughens, and any that stay shut get thrown away. Ladle the leftover wine broth into the bowls too.
Ingredients
Instructions
- 1
Scrub 1 kg mussels under running water and pull off the beards.
Discard any with cracked shells, and tap any that are open; discard those that do not close.
- 2
Finely chop 1 shallot and keep 1/4 cup parsley ready for the finish.
Divide the 20 g butter, using part for sauteing and saving a small knob for the final sauce.
- 3
Set a wide pot over medium heat and melt part of the butter.
Add the shallot and 1 tablespoon minced garlic, then cook for 1-2 minutes until softened and translucent, without browning the garlic.
- 4
Pour in 180 ml dry white wine and raise the heat to high until it boils hard.
Let it bubble for about 30 seconds to soften the alcohol aroma, scraping the pot bottom lightly.
- 5
Add the mussels and immediately cover the pot, steaming over high heat for 4-5 minutes.
Shake the pot once halfway through so the mussels move through the wine-butter steam evenly.
- 6
When most shells have opened, turn off the heat and stir in the remaining butter to gloss the broth.
Scatter parsley over the mussels, discard any that stay closed, and serve with the broth.
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