Moules Marinière (Classic French Mussels in White Wine)

About This Recipe

Moules marinière is the simplest and most satisfying of French seafood dishes, the calling card of every self-respecting brasserie and bistro from Paris to the Atlantic coast. The dish is barely a recipe — more a technique: fresh mussels cooked in a covered pan with white wine, shallots, garlic and butter until they open. What makes it transcendent is the quality of the mussels and the resulting broth, which absorbs the brine of the mussels and the sweetness of the wine into something extraordinary.

Ingredients

Serves 2

• 1 kgfresh mussels(scrubbed and debearded)
• 3shallots(finely diced)
• 3garlic cloves(sliced)
• 200 mldry white wine
• 50 gunsalted butter
• 1 large handfulflat-leaf parsley(chopped)
• black pepper(to taste)

Instructions

1. 1

   Check mussels

   Discard any mussels with cracked shells or that don't close when tapped.

2. 2

   Cook aromatics

   Melt butter in a large pot with a lid over medium heat. Fry shallots and garlic 3 minutes until softened but not coloured. Pour in wine. Bring to a boil.

3. 3

   Steam mussels

   Add all mussels at once. Cover immediately. Cook 3–5 minutes, shaking the pot twice, until all mussels have opened. Discard any mussels that have not opened.

   Do not overcook — mussels are done when they just open, and become rubbery beyond that.

4. 4

   Serve

   Stir through parsley and black pepper. Serve immediately in the pot with crusty bread or frites.

Variations

• •

  Add 100ml cream to the broth at the end for a richer Norman version (Moules à la Crème).

• •

  Replace wine with tinned tomatoes, add thyme and olives for a southern Moules Provençales.

Storage

Best eaten immediately — cooked mussels deteriorate quickly. Never store leftover cooked mussels.

Frequently Asked Questions