Moules marinières

Name: Moules marinières
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: France
Ingredients: 2 kg Mussels; 3 Shallots; 2 cloves garlic; 200 ml Dry white wine; 40 g Butter; 2 sprigs thyme; 4 tbsp Chopped parsley; Black pepper (to taste)

Mussels steamed in white wine with shallots, butter and parsley. Ready in minutes, and the broth is half the fun.

25 min15 prep · 10 cook
EasyDifficulty
350 kcalper serving

Ingredients

4 servings

Mussels2 kg
Shallots3
garlic2 cloves
Dry white wine200 ml
Butter40 g
thyme2 sprigs
Chopped parsley4 tbsp
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Scrub the mussels, pull off the beards and throw away any that are broken or stay open when tapped.
2
In a large pot, melt the butter and soften the chopped shallots and garlic.
3
Add the wine and thyme and bring to the boil.
4
Tip in the mussels, cover and cook over high heat, shaking the pot, until they open.
5
Discard any that stay closed. Add the parsley and plenty of black pepper and toss.
6
Serve in bowls with the broth, with crusty bread or chips.

Tips and questions

Which mussels should I throw away?: Before cooking, discard any that are cracked or stay open after a tap. After cooking, discard the ones that have not opened.
What do I serve them with?: Crusty bread for the broth, or fries for the Belgian moules-frites. A glass of the same dry white wine suits them well.
Can I make them without wine?: Use fish stock with a squeeze of lemon instead; the mussels release plenty of their own liquid.

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Moules marinières

Ingredients

Steps

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