Free recipe
Mariniere Mussels
Built around mussels and dry white wine -- the method starts by scrub the mussels.
Plump mussels steamed open in a garlicky white-wine cream -- bread mandatory. Here it's built on mussels, dry white wine and shallot -- a medium, seafood recipe that starts by scrub the mussels, and is ready in roughly 30 minutes.
Ready in 30 minutes -- genuinely doable on a weeknight.
A few technique steps to focus on, but nothing that needs special equipment.
Built around mussels, so the flavor comes from real ingredients, not a spice packet.
Ingredients
- 2 lb (900 g) mussels
- 1 cup dry white wine
- 1 shallot, chopped
- 3 cloves garlic, minced
- 3 tbsp butter
- 1/4 cup chopped parsley
- 1 bay leaf, crusty bread, pepper
Nutrition (estimated, per serving)
Calculated from this recipe's own ingredient list; treat as an estimate, not a lab measurement.
Method
Scrub the mussels and pull off the beards. Discard any that are broken or stay open when tapped.
Melt the butter in a large pot and cook the shallot and garlic 2 minutes until soft.
Add the white wine and bay leaf and bring to a boil.
Tip in the mussels, cover tightly, and steam 4-5 minutes, shaking once, until they open.
Discard any that stayed closed and remove the bay leaf.
Stir in the parsley and a good grind of pepper.
Serve the mussels in bowls with their broth and plenty of bread - moules mariniere is meant to be simple and briny.
The step worth not rushing: Serve the mussels in bowls with their broth and plenty of bread - moules mariniere is meant to be simple and briny.
