Moules Marinières (French White Wine Steamed Mussels)

Name: Moules Marinières (French White Wine Steamed Mussels)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: French
Ingredients: mussels 1000 g; shallot 1 ea; garlic 2 pcs; butter 30 g; white wine 180 ml; parsley 2 tbsp; heavy cream 2 tbsp; black pepper 0.5 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Mussels steamed fast in white wine release their juices into the pot, and that liquid becomes the sauce once a spoonful of cream and chopped parsley are stirred through.

Any mussels already open before cooking are left out. Shallot and garlic soften in butter without taking color, giving the wine a mild, sweet base. One shake of the covered pot halfway through helps the shells open at about the same time. The cream waits until they have all opened, and crusty bread takes care of the broth.

Ingredients

servings

IngredientAmount

shallot1 ea

garlic2 pcs

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Instructions

6 steps

1

Scrub 1000 g mussels under running water, pulling away any beards as you clean the shells.

Discard mussels that are already open before cooking, so only firm, closed mussels go into the pot.
2

Finely chop 1 shallot and 2 garlic cloves before heating the pot.

Set a heavy pot over medium heat, add 30 g butter, and let it melt without browning so the sauce stays clean and sweet.
3

When the butter foam settles, add the shallot and garlic and cook for about 2 minutes.

Stir often until translucent and fragrant, but do not let the garlic brown because it can turn bitter.
4

Pour in 180 ml white wine, raise the heat to high, and boil for 1 minute.

Once the harsh alcohol smell softens and the liquid tastes bright, add the cleaned mussels immediately.
5

Spread the mussels evenly, cover the pot, and steam over high heat for 4 to 5 minutes.

Shake the covered pot once halfway through so the mussels heat evenly and open at similar times.
6

When the mussels have opened, stir in 2 tbsp heavy cream, 2 tbsp parsley, and 0.5 tsp black pepper.

Discard any mussels that remain closed, then serve hot with crusty bread for the broth.